Snow Pea-Radish Slaw And A Great Sandwich

I had the vegetables.
I wanted an idea.
I searched and found a slaw recipe.
It looked easy.
Sounded tasty.
So I chopped and tasted.
It looked beautiful.
But then it dawned on me . . .
What the heck do I do with it?!

The recipe didn't give any suggestions.  I guessed it should just be used as a salad or side dish.  But I thought it tasted too oniony for that.   I put the slaw away and gave it some thought.

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
http://www.foodnetwork.com/recipes/food-network-kitchens/snow-pea-radish-slaw-recipe2/index.html

Method
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.

For nutritional information, click on:  radish and snow pea