Three Pea Slaw

Recipe and photo by Tami Ganeles Weiser Yield:  4 servings
Prep Time:  15 minutes Cook Time:  0 minutes

Three Pea Slaw

Vibrant and delicious, this colorful salad is as beautiful to look at as it is to eat.



1 tablespoon lemon vinegar or fresh lemon juice

1 teaspoon Dijon mustard

½ teaspoon kosher salt

¼ teaspoon pepper, freshly ground

3 tablespoons extra-virgin olive oil

1 teaspoon fresh mint, chopped



2 cups snow peas, cut in julienne strips on a bias

2 cups snap peas, cut julienne strips on a bias

½ cup julienned carrot (see Kitchen Tips)

3 to 4 radishes, cut in julienne strips (see Kitchen Tips)

¼ head iceberg lettuce, sliced into thin ribbons

¾ cup pea shoots

1½ teaspoons fresh mint, cut in chiffonade


  1. To make the dressing, whisk the vinegar, mustard, salt, and pepper in a small bowl. Slowly drizzle in the olive oil, whisking constantly with a wire whisk to combine thoroughly (see Kitchen Tips). Add the mint.
  2. Combine the snow peas, snap peas, carrot, and radishes in a large bowl. Add the dressing and toss to combine.
  3. Just before serving, add the lettuce, pea shoots, and mint and toss well.

Kitchen Tips

  1. We used a purple variety of carrot because we liked the color.
  2. When slicing radishes in advance, be sure to store them submerged in ice water to maintain their crisp texture and vibrant color.
  3. If your bowl wobbles around precariously while you are whisking with one hand and pouring with the other, dampen a kitchen towel and fashion it into a round “nest” on your kitchen counter. Nestle the bowl into it securely and continue whisking and pouring.


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