Name: Crispy Snap Pea Radish Slaw
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 4 cups sugar snap peas, ends trimmed and thinly sliced on the diagonal; 12 medium radishes, trimmed and thinly sliced; 1 cup plain Greek yogurt (full-fat preferred for creaminess); 1 cup lightly packed fresh mixed herbs (parsley, basil, chives, and tarragon or mint); 2 tablespoons fresh lemon juice; 2 tablespoons extra-virgin olive oil; 1 garlic clove, minced or grated; 1/2 teaspoon fine sea salt, plus more to taste; 1/4 teaspoon freshly ground black pepper, plus more to taste; Optional: 1 teaspoon Dijon mustard for extra tang

Description

Thinly sliced snap peas and radishes are mixed with a creamy yet light green goddess-style dressing of herbs, lemon, and yogurt for crunch and brightness in just 10 minutes. This no-cook slaw provides cool, peppery contrast and fresh garden flavors that perfectly offset the indulgent vodka pasta. The vibrant mix of textures and zesty herbs makes it a refreshing, garden-fresh side that elevates any meal.

Cultural Background

Green Goddess dressing originated in 1923 at the Palace Hotel in San Francisco, created by chef Philip Roemer to honor actor George Arliss starring in the play The Green Goddess. Slaws trace their roots to Dutch coleslaw traditions brought to America in the 18th century, evolving into modern vegetable-forward versions with fresh spring produce. This contemporary take blends the classic creamy herb dressing with crisp, peppery radishes and sweet snap peas, reflecting California cuisine's emphasis on bright, seasonal ingredients.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 0 minutes
TOTAL TIME: 10 minutes
SERVINGS: 6
DIFFICULTY: Easy

Ingredients

4 cups sugar snap peas, ends trimmed and thinly sliced on the diagonal
12 medium radishes, trimmed and thinly sliced
1 cup plain Greek yogurt (full-fat preferred for creaminess)
1 cup lightly packed fresh mixed herbs (parsley, basil, chives, and tarragon or mint)
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 garlic clove, minced or grated
1/2 teaspoon fine sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
Optional: 1 teaspoon Dijon mustard for extra tang

Instructions

In a large mixing bowl, combine the thinly sliced sugar snap peas and radishes; set aside while preparing the dressing to keep the vegetables crisp and chilled.
In a food processor or blender, add the Greek yogurt, mixed fresh herbs, lemon juice, olive oil, minced garlic, salt, pepper, and optional Dijon mustard; process on high speed for 30-45 seconds until the mixture is smooth, vibrant green, and flecked with tiny herb pieces, scraping down the sides once if needed.
Taste the dressing and adjust seasoning with additional salt, pepper, or lemon juice for balanced brightness and creaminess; it should be pourable but thick enough to coat the vegetables lightly.
Pour the dressing over the sliced snap peas and radishes in the bowl; using tongs or two large spoons, gently toss until every piece is evenly coated, taking care not to bruise the delicate vegetables.
Let the slaw sit for 2-3 minutes to allow flavors to meld slightly, then give it one final gentle toss before serving immediately for maximum crunch.

Tips

- Use a sharp mandoline or chef's knife for uniformly thin slices to ensure even crunch and better dressing adhesion.
- Avoid over-tossing or letting the slaw sit too long before serving, as the vegetables can release water and soften.
- Substitute fresh dill or cilantro for some of the herbs if preferred, or use all parsley and chives for a milder flavor profile.

Nutrition

Calories: 110
Protein: 5g
Carbs: 10g
Fat: 6g