Ya’ll. I am so tired and so full. My in-laws are in town.
Jill’s parents are what you might call “good country people,” Louisiana folk who grow big gardens, hunt deer, & wear me out even though they are fifty and sixty years older than me, respectively. I think it’s because they work so hard and all of the time that they can eat the way they do; which is to say that if I ate what they eat all of the time, I’d be six months out from a triple-bypass surgery and forty extra pounds.
Our running joke when we come home from their house or when they leave ours is “I need something green, please!” Most of what we eat with them is fried—for example, tonight’s meal consisted of onion rings, fried shrimp, this coleslaw, squash casserole (with cheese!), and double-chocolate brownies. With whipped cream.
So, I think I’m going to make this salad tomorrow and eat it all myself. Let’s hear it for vegetables.
SNAP PEA SALAD
The following is not a prescriptive recipe; please feel free to tinker. And it tastes even better if you can make it an hour or two before serving.
2 cups snap peas, washed & trimmed*
3 carrots, grated (yielding about 1 cup)
1 ½ T fresh ginger, minced
¼ cup cilantro, picked
toasted sesame seeds for garnish
¼ cup bottled garlic dressing (I used Annie’s Roasted Garlic Vinaigrette because I am obsessed)
1 T toasted sesame oil
1 T rice wine vinegar or the juice of ½ a lime
soy sauce or salt to taste
Combine all ingredients in a large bowl. Toss with dressing & adjust salt, etc. to taste. Serve immediately or refrigerate until you’re ready.
*To trim, just snap off the ends & remove the middle “string.”