I created this delicate slaw to showcase the vegetables — curlicue pea shoots, tender carrots, spicy arugula, and fresh herbs—that mark the arrival of spring.
photo by Peter Frank Edwards
SERVES 8 TO 10
SLAW
1/2 head green cabbage (about 1 1/2 pounds), cored and very thinly sliced
2 cups arugula, washed and drained
2 cups pea shoots, washed and drained
1 bunch small multicolored carrots or 2 large carrots, julienned
VINAIGRETTE
1/2 cup extra-virgin olive oil
1/4 cup chopped mixed fresh spring herbs, such as chives, mint, cilantro, parsley, and dill
Zest and juice of 1 lime
Zest and juice of 1 lemon
1 shallot, minced
2 tablespoons sherry vinegar
1 tablespoon honey
Sea salt and freshly ground black pepper
FOR THE SLAW
1. Combine the cabbage, arugula, pea shoots, and carrots in a large bowl and toss gently to mix.
FOR THE VINAIGRETTE
1. Combine the olive oil, herbs lime zest and juice, lemon zest and juice, shallot, vinegar, and honey in a bowl and whisk to mix.
2. Pour the vinaigrette over the cabbage mixture, season with salt and pepper to taste, and toss gently to mix. Serve at room temperature or refrigerate in an airtight container until ready to serve. (If making ahead of time, wait to add the pea shoots until just before serving).
ON THE SIDE The bright mixture of honey and citrus in the vinaigrette makes this slaw the perfect accompaniment for mild fish, like Grilled Grouper with Heirloom Tomato Salsa (page 102) or Chicken Under a Skillet (page 139).
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