Snap Pea Slaw Cups with Avocado Chive Cream

Irresistibly crunchy and crisp, these snap pea slaw cups are perfect for warm weather meals and outdoor entertaining.

I just can’t seem to get enough of fresh, raw vegetables lately and this is exactly the kind of meal I gravitate to when I feel that need for lightness and crunch.

The base for these cups is a simple slaw of snap peas and radishes.  A mound of sweet, crisp snap peas and cooling, crunchy radishes are cut paper thin for a slaw-like texture, then tossed in avocado oil (or olive if you prefer) and a pinch of salt to marinate.

The thin strips of vegetables make for a pretty jumble of colors and crunch that’s then heaped into cabbage leave cups and topped with a creamy avocado chive cream. The cabbage cups make the snap pea and radish slaw both pretty and portable and best of all they don’t get soggy when filled so you can pile them up high.

The “cream” is an herby combination of avocado and chives that’s at once cooling and bright.  I love the way the crunch and the fresh flavors in each and every bite is balanced by the richness of the avocado chive topping.

The whole thing sings of warm weather and sunshine filled days.  They make a nice addition to anything you may be grilling these days or just enjoyed on their own for a light bite.

What are you craving these days?

P.S.  For more summertime recipe inspiration check out the new Foodie App Edition by Elizabeth Stark “Summer Salads: 20 Recipes for Eating Well and Staying Cool.” from the always lovely blog Brooklyn Supper.  She’s collected 20 of her favorite salads featuring the best summer has to offer!

Serves serves 4 to 8

Snap Pea Slaw Cups with Avocado Chive Cream

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Irresistibly crunchy and crisp, these snap pea slaw cups are perfect for warm weather meals and outdoor entertaining.

20 minPrep Time

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Ingredients

• 6oz/170g snap peas, strings removed
• 1 bunch of red radishes, scrubbed and tops trimmed
• 1 Tablespoon/15ml avocado oil (or extra virgin olive oil)
• ½ teaspoon sea salt (divided use)
• ¼ cup/40g shelled hemp seeds
• ¼ cup/60ml filtered water
• The juice of ½ a lemon
• The flesh of ½ a small avocado
• 1 small handful fresh chives, plus more to top
• About 8 small red cabbage leaves

Instructions

Make the Slaw:
1. With a sharp knife thinly slice the snap peas and radishes lengthwise into thin strips.
2. Place into a large bowl and toss with the avocado oil and ¼ teaspoon salt .
3. Set aside to marinate while making the avocado chive cream.
Make the Avocado Chive Cream:
4. Soak the hemp seeds with the filtered water in a small bowl and set aside for 15-20 minutes. In a small blender jar or food processor , combine the soaked hemp seeds and water, lemon juice, avocado, chives and remaining salt.
5. Blend on high until smooth and creamy, adding additional filtered water as needed to create a smooth sauce.
Make the cabbage cups:
6. Lay the cabbage leaves on a serving platter and fill with the snap pea slaw.
7. Top with a spoonful of avocado chive cream and a few chopped chives and serve.

Notes

Gluten-Free, Grain-Free, Vegetarian, Vegan, Paleo, Raw

7.8.1.2

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https://gourmandeinthekitchen.com/snap-pea-slaw-cups-with-avocado-chive-cream/

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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.