This is a beautiful sugar snap pea slaw with orange peppers, red cabbage, candy stripe beet - AKA Chioggia beets, and an ume plum vinegar salad dressing.

Bowl of sliced sugar snap peas, orange peppers, red cabbage, and candy stripe beet . Large White bowl with a wooden spoon.

Sugar Snap Pea Slaw with Ume Plum Vinegar

Talk about beautiful colors and fresh flavors!

Eat sugar snap pea slaw crisp or soak it in the ume plum dressing ahead of time to loosen up the crunch.

Sugar snap pea slaw is good for 6 days in the refrigerator although it will lose some vibrancy in color.

Candy striped Watermelon Radish peeled and cut in half on wood cutting board with chef's knife in background. — *Beautiful candy striped beet called Chioggia beet.*

Most salad dressings are made by whisking in the oil slowly. Sometimes, time is an issue and we want to eat faster. Toss the ume plum vinegar salad dressing ingredients into a mason jar and shake vigorously. Done.

Variations for Snap Pea Slaw

Feel free to add some sliced chives, grated carrots, cilantro, or black sesame seeds for color.

Want a topper offer for more protein? Try Pan Fried Tamari Tofu or Pan Fried Chicken Thighs.

Sugar Snap Peas with fibrous veins removed on a wood cutting board. Side angle. — *Sugar Snap Peas with fibrous veins removed.*

Sugar Snap Pea Slaw w/ Ume Plum Dressing

Close up. Bowl of sliced sugar snap peas, orange peppers, red cabbage, and candy stripe beet . Large White bowl with a wooden spoon.

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

EatSimpleFood.com

This is a sugar snap pea slaw with orange peppers, red cabbage, candy stripe beet - AKA Chioggia beets, and an ume plum vinegar salad dressing.

Author: beckie
Prep Time: 35 minutes
Total Time: 35 minutes
Yield: 5
Category: Side Dish
Method: No Cooking Involved
Cuisine: International
Diet: Dairy-Free, Gluten Free, Low Fat, Paleo, Vegan, Vegetarian

Ingredients

Ingredient List Slaw:

¾ lb sugar snap peas, trimmed & halved lengthwise
½lb (8 oz) red cabbage, sliced thin
½ of one medium chioggia beet, julienned (thin strips)
1 (~ 7 oz) orange pepper, julienned (thin strips)

Ingredient List Umi Plum Dressing:

¼ cup ume plum vinegar
2 tablespoon olive oil
2 teaspoon brown sugar
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

Take the ends off the sugar snap peas and remove the fibrous string that runs along the seams of the snap peas (see picture below). Sometimes the string needs to be removed on both sides, but mostly it's just one side. It's like "unzipping" the pea. Some peas may fall out - put them in your bowl. Cut the snow pea in half lengthwise but not on the seam - the seam holds the peas to the pod for the most part.
For the salad: In a large bowl combine cabbage, chioggia beet, orange pepper, and sugar snap peas.
For the dressing: Mix all salad dressing ingredients into a small jar and shake it like you mean it.
Toss the salad with the dressing. Add salt to taste. Happy eating! Beckie

Notes

Toss the slaw with the dressing right before eating if you like it crisp. Like other slaws, it gets better with age as the dressing breaks down the vegetables, so make a day ahead if you're taking it to a potluck / picnic.