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Carolina Kitchen: Satay Pea Slaw

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WLOS

by Chestnut, Chef Brian Crow

Ingredients

  • Sugar Snap Peas, 6 OZ
  • Carrots, 1
  • Tamari, 3 OZ
  • Peanut Butter, 8 OZ
  • Rice Wine Vinegar, 2 OZ
  • Honey, 1 T
  • Garlic, 3 Cloves
  • Ginger, 1 T
  • Lime, 1 Each
  • Red Pepper Flakes, .5 t
  • Coconut Milk, As Needed
  • Candied Ginger, .5 T
  • Sesame Seeds, 1 T

Instructions

  1. Cut the snap peas and carrots using a julienne cut and place in a bowl.
  2. In a second bowl add the peanut butter then the rest of the dressing ingredients and whisk to combine.
  3. Toss the dressing with the snap pea and top off with toasted sesame seeds and candied ginger.
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