Pretty ribbons of rainbow carrots, bright radishes, and vibrant green snap peas make this spring side a feast for the eyes. Go for multicolored radishes if you can—the more color the better here. Sprinkling the carrots and radishes with a pinch of salt and setting them aside while you make the dressing softens them just enough to make them easier to eat without losing any of the crunch. The miso-ginger flavors in the carrot dressing would pair well with stir-fried chicken tenders seasoned with reduced-sodium tamari and a touch of sesame oil.
5 ounces trimmed fresh sugar snap peas
1 cup thinly sliced radishes
2 cups peeled, shaved rainbow carrots
1/4 teaspoon kosher salt
1 cup chopped orange carrots
3 tablespoons water
2 tablespoons rice wine vinegar
2 tablespoons vegetable oil
1 tablespoon plain 2% reduced-fat Greek yogurt
1/2 chopped shallot
1 1/2 teaspoons chopped fresh ginger
1 1/2 teaspoons white miso
2 tablespoons toasted walnuts
Added sugars 0g
Calcium 5% DV
Potassium 7% DV
How to Make It
Cook 5 oz. trimmed fresh sugar snap peas in a medium saucepan of boiling water, stirring often, until bright green, about 1 minute. Using a slotted spoon, transfer peas to a large bowl of ice water. Let peas stand 5 minutes; drain.
Place 1 cup thinly sliced radishes and 2 cups peeled, shaved rainbow carrots in a medium bowl. Sprinkle with 1/4 tsp. kosher salt; let stand while you make the dressing.
Combine 1 cup chopped orange carrots; 3 Tbsp. water; 2 Tbsp. rice wine vinegar; 2 Tbsp. vegetable oil; 1 Tbsp. plain 2% reduced-fat Greek yogurt; 1/2 chopped shallot; 1 1/2 tsp. chopped fresh ginger; and 1 1/2 tsp. white miso in a small food processor or blender. Process until smooth.
In a serving bowl, drizzle peas and carrot mixture with dressing; sprinkle with 2 Tbsp. toasted walnuts.
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