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Snow Pea Salad 

Snow Pea Salad 
Chef Chelsea’s spring salad of snow peas and radishes is like a spring tonic, full of fresh, local goodness.
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  1. 1 1/2 lbs. Twin Brooks Farm Purple & Green Snow Peas
  2. 1 bunch Radishes, finely sliced
  3. 1/4 head small Red Cabbage, finely sliced
  4. 3 T Sesame Seeds, toasted
  1. 3 T Local Honey
  2. 3 T La Tourangelle Toasted Sesame Oil
  3. 3 T Marukan Seasoned Rice Wine Vinegar
  1. Prepare the peas by cutting off the ends and slicing them on a 1 inch diagonal.
  2. Add the sliced radishes, cabbage, and sesame seeds.
  3. In a small bowl whisk the dressing ingredients.
  4. Combine everything and season with salt and pepper.
Newcastle Produce