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Snap Pea and Spicy Green Slaw with Apricot Dressing
Crisp snap peas and fresh greens tossed in a sweet, tangy apricot dressing with a hint of spice. A light, refreshing slaw perfect for any meal or side dish.
Prep:
15 minutes
|
Cook:
4 servings
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Easy
Ingredients
½ cup Brazil nuts (14 - 16), roughly chopped
6 dried unsweetened unsulfured apricots
¼ cup hemp hearts
¼ cup extra-virgin olive oil
2 TBSP lemon juice
¼ tsp sea salt plus more to taste
¼ tsp freshly ground black pepper, plus more to taste
1 cucumber (preferably English)
2 cups snap peas, sliced into thin matchsticks (about 2 ½ cups sliced)
2 cups finely shredded spicy greens (arugula, watercress or mustard greens)
1 small shallot, minced
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Instructions
- Place a small bowl next to the stove.
- In a medium skillet over medium-low heat, toast the Brazil nuts, stirring frequently for 3-4 minutes, until golden brown. Transfer the candied nuts to the bowl and set aside.
- Submerge the apricots in boiling water to soften, about 10 minutes, then transfer to a blender. Add hemp hearts, olive oil, lemon juice ¼ cup water and blend until smooth. Refrigerate to chill.
- Slice the cucumber down the middle the long way, then scoop out the seeds with a spoon to remove. Chop the cucumber across the center into matchstick lengths, then slice each piece into thin matchsticks and transfer to a large bowl.
- Add the chopped snap peas, greens, shallot and ⅔ of the Brazil nuts to the bowl and gently toss with the dressing to coat, seasoning with salt and pepper. Garnish with remaining Brazil nuts.
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Nutritional Info
Storage
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