Sugar Snap Pea Slaw with Ume Plum Vinaigrette

Ingredients:

¾ pound sugar snap peas, trimmed and halved lengthwise

½ pound red cabbage, sliced thin

½ of one medium Chioggia beet, julienned

1 orange pepper, julienned

Vinaigrette: ¼ cup ume plum vinegar

2 tablespoons olive oil

2 teaspoons brown sugar

¼ teaspoon sea salt

¼ teaspoon black pepper

Instructions:

Take the ends off the sugar snap peas and remove the fibrous string that runs along the seams of the snap peas. Cut the snap pea in half lengthwise, but NOT on the seam- the seam holds the peas to the pod for the most part. In a large bowl, combine cabbage, chioggia beet, orange pepper and sugar snap peas. Mix all the dressing ingredients (except the olive oil) in a small bowl. Slowly whisk in the olive oil. Like other slaws, the dressing will help break down the vegetables as it sits. If you like it super crisp, dress the slaw right before serving.

Recipe from https://eatsimplefood.com/sugar-snap-pea-slaw-w-ume-plum-vinaigrette/