EASY PEAS AND Carrots SLAW
- 20m Prep Time
- 0sCook Time
- 20m Ready In
A light and tangy slaw made with fresh snap peas, radishes, and carrots in a lemony tahini dressing. Perfect for spring gardens.
Ingredients
- 59.1 ml freshly squeezed lemon juice
- 59.1 ml extra-virgin olive oil
- 29.6 ml tahini
- 29.6 ml water
- 29.6 ml plain full-fat yogurt
- 4.93 ml sugar
- Kosher salt
- freshly ground black pepper
- 59.1 ml mixed fresh herbs chopped
- 454 g snap peas trimmed and thinly sliced lengthwise
- 4 radishes trimmed and julienned
- 1 medium carrot grated
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 60.1 mg
- Iron: 0.87 mg
- Magnesium: 17.3 mg
- Phosphorus: 68.4 mg
- Potassium: 298 mg
- Zinc: 0.56 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml freshly squeezed lemon juice
- 59.1 ml extra-virgin olive oil
- 29.6 ml tahini
- 29.6 ml water
- 29.6 ml plain full-fat yogurt
- 4.93 ml sugar
- Kosher salt
- freshly ground black pepper
Prepare
- Chop 59.1 ml mixed fresh herbs
- 454 g snap peas, trimmed and thinly sliced lengthwise
- 4 radishes, trimmed and julienned
- Grate 1 medium carrot
Let's Cook
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Step 1.
In a medium mixing bowl, whisk together ¼ cup lemon juice, ¼ cup olive oil, 2 tablespoons tahini, 2 tablespoons water, 2 tablespoons yogurt, 1 teaspoon sugar, and salt and pepper to taste until smooth and emulsified.
-
Step 2.
Stir in ¼ cup chopped mixed fresh herbs (such as mint, parsley, chives, tarragon, dill, and/or basil).
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Step 3.
Add 1 pound thinly sliced snap peas, 4 julienned radishes, and 1 grated carrot to the bowl. Stir until all vegetables are evenly coated with the dressing.
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Step 4.
Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired. Serve immediately or refrigerate for up to 2 hours before serving.