I wanted an idea.
I searched and found a slaw recipe.
It looked easy.
So I chopped and tasted.
It looked beautiful.
But then it dawned on me . . .
What the heck do I do with it?!
Reuben sandwiches kept coming to mind. So today, even though I didn't have reuben ingredients, I made a great sandwich with what I had in the fridge. What a treat. The slaw gave this warm sandwich with pastrami, muenster cheese, mustard and mayonnaise a healthy kick.
And, yes, there is a side dish to this . . . what falls off can be picked up and eaten.
Snow Pea-Radish Slaw
After trimming and washing the vegetables, I thinly sliced 1 bunch of radishes and soaked them in ice water for about 5 minutes then drained off water with a salad spinner. Then I thinly sliced 8-10 ounces of snow peas and thinly sliced 3 shallots and set aside.
For the marinade, I whisked together 4 teaspoons of rice vinegar, 1/2 teaspoon each of dijon mustard and sugar in a bowl and whisked in 2 tablespoons sunflower oil and 1/2 teaspoon sesame oil.
When mixed well, I added the snow peas, shallots and radishes. Seasoned to taste with salt.