Sugar snap salad with miso dressing from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 69) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • allison_rkchjv on May 04, 2026

    This is a nice slaw to pair with the salmon burgers in my freezer. I used green cabbage because the only Napa cabbages at the store are larger than my produce bin. Still great.

  • GinaRhodes on July 03, 2025

    I want to drink this salad dressing straight. Excellent crunch and keeps okay for a few days because it makes a ton.

  • Apollonia on September 03, 2024

    While I wish I read the EYB comments first and skipped the faff of blanching the snap peas, we enjoyed this. My dressing was too thick to pour easily, so I blended in some water, and it still tasted great.

  • Meags on August 31, 2024

    This was really good! The dressing, however, is PHENOMENAL!!! I often just slice up a huge bowl of green cabbage, add in shredded carrots, some onion, some bell pepper, cauliflower and edamame and then pour the dressing over. We have to try to not eat the entire bowl in one sitting.

  • averythingcooks on June 24, 2023

    We also loved this dressing and (thanks to EYB comments), I skipped the blanching of the snap peas. I used a mix of green cabbage & various garden greens to fill out the salad and also added grated carrot for a pop of colour. A tasty, adaptable and repeat worthy idea for sure.

  • Cfoley12000 on January 01, 2022

    I LOVED this dressing! I used it in a fresh kale salad and it was phenomenal.

  • ksg518 on June 03, 2019

    This is a great dish but really more of a slaw than what I consider a salad. Thanks to Avpullen and Rutabaga I didn't bother with blanching the snap peas and I agree they were wonderfully crisp in the salad.

  • Rutabaga on May 31, 2014

    Having read Avpullen's comment, I decided not to blanch the sugar snaps. Sure enough, they were great raw (I believe having fresh farmer's market peas that were likely picked this morning helped), so no need to go to that extra work. The dressing is a great blend of flavors, a little funky, sweet, gingery, and nutty. Since I had no sesame paste on hand, I threw in whole sesame seeds, which the Vitamix whipped into a smooth puree along with the remaining dressing ingredients. Perhaps in part because of this, my dressing was very thick, but it mixed well with the crisp salad ingredients.

  • Avpullen on December 13, 2013

    Next time I won't blanch the snap peas - I like maximum crispness in a salad.

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