Ingredients
1/4
cup rice vinegar
2
tablespoons gluten-free white miso
1
tablespoon honey
1
teaspoon finely chopped gingerroot
1/2
teaspoon Sriracha sauce
1/4
teaspoon toasted sesame oil
2
cloves garlic, finely chopped
1/2
lb fresh sugar snap peas, thinly sliced crosswise (2 cups)
4
cups thinly sliced Napa cabbage
1
large carrot, shredded
2
medium green onions, sliced (2 tablespoons)
1
tablespoon sesame seed
Preparation
In large bowl, beat first 7 ingredients with whisk. Add peas, cabbage, carrot and green onions; toss to coat.
Sprinkle with sesame seed; toss, and serve immediately.
