creamy snap pea & radish slaw

served on buttery toast! (free recipe)

in my continued effort to fall back in love w vegetables, I’m working with a new veggie this week. the snap pea! well, also the radish. but this was more about the snap pea. which, by the way, I think is my new favorite vegetable?

ICYMI: i’m doing a series on IG & TikTok called “trying to fall back in love with vegetables.” I found myself avoiding vegetables (aside from frozen peas, I love frozen peas) and just eating pasta pretty much all the time.

so here is the snap pea & radish slaw served atop buttered toast !!

through this series, i’ve found what I suspected to be true: a good sauce is almost always required in order to love veggies, especially raw veggies. so this slaw is a creamy slaw where the slaw sauce does some heavy lifting to really let the vegetables shine in the best light possible.

let’s get into some details

the peas: ok be sure we’re using sugar snap peas, not snow peas or another confusingly named type of pea. snap peas! they’re the best.

the radishes: this is best with the French breakfast radishes, which are small and shaped like a long oval, rather than round like normal radishes. they don’t really have a kick like some radishes do, which I like.

substitutions:

• if you can’t find French breakfast radishes AND you enjoy regular radishes, feel free to substitute. in my opinion, it is worth checking a few stores to get the French breakfast radishes though!

• mayo and butter can both be subbed for vegan versions if desired.

• don’t bother substituting out the sugar in the dressing, its a very small amount. I suppose if you reallllllly wanna, try a small bit of honey or agave.

watch the video of this recipe

other ways to serve this:

• just plain! eat it with a spoon on its own!

• with crackers

• mix in cold pasta or farro for a bulkier salad

• mix into a green salad!

the full recipe:

creamy snap pea & radish slaw

ingredients:

• 1 cup (standing up in the cup) sugar snap peas

• 1 bunch French breakfast radishes (about 7-9 radishes)

• 1 slice of sourdough bread or bread of choice

• 1 tbsp good butter

• 1/4 cup mayonnaise

• 1 tbsp olive oil (I used rosemary olive oil from brightland)

• 1.5 tbsp rice vinegar (or red/white wine vinegar)

• 1 teaspoon granulated sugar

• kosher salt

• cracked black pepper

• flaky salt

directions:

1. begin by prepping the vegetables.

2. rinse the snap peas and the radishes and dry completely. slice the snap peas thinly on the bias (aka at a diagonal).

3. slice the radishes into thin planks, cutting longways. then, stack 2-3 radish planks at a time and slice into thin strips. repeat until all are sliced.

4. in a bowl, add mayonnaise, vinegar, olive oil, sugar, and a pinch of kosher salt along with a few cracks of black pepper. whisk together. taste and add salt/vinegar/sugar as needed until it tastes balanced to your preference.

5. add the sliced vegetables to the bowl of dressing, toss to combine fully.

6. toast the slice of bread however you like (in a pan with butter or olive oil or with a toaster or in the oven). allow toast to cool slightly, then spread about 1 tbsp salted “good” butter. the butter should soften but not fully melt. sprinkle a small pinch of flaky salt.

7. add the slaw on top of the toast using tongs until it is fully covered, but not falling off the toast. again, sprinkle with flaky salt on top.

8. eat and enjoy!