Lots of great Fresh Fork Market veggies featured in tonight’s meatless Monday supper including snow peas, cabbage, kale, green onions and garlic scapes! I love quick Asian dinners like this that can also serve as a fab potluck or picnic item. You can save yourself time day-of by doing most of the prep ahead of time, like all the chopping and shredding that’s needed. If you have leftovers, be sure to enjoy them for lunch the next day!
The following serves 4-6 (compliments of This Girl’s Gotta Eat and taste love & nourish):
- 1 quart snow peas, ends snapped and string removed
- 10 oz package lo mein
- 1/4 cup soy sauce
- 3 Tbsp lime juice (about 1 really juice lime) and zest of 1 lime
- 1 Tbsp fresh grated ginger (save time, use the minced tube kind!)
- 3 Tbsp apple cider vinegar
- 2 Tbsp brown sugar
- 1 tsp toasted sesame oil
- 1 Tbsp olive oil or vegetable oil
- 1/4 tsp salt
- 2-3 cups shredded cabbage
- 1 cup shredded kale
- 1 cup shredded/matchstick carrots
- 4 green onions, sliced
- 2 garlic scapes, chopped
- 1 Tbsp sesame seeds, toasted
- 1/2 cup almond slivers, toasted
Bring a large pot of water to boil. Add snow peas and blanch for 1-2 minutes. Remove with a spider or small strainer and set aside. Make sure the water is still boiling and add the lo mein (the water will be green from the peas, but no worries that just adds flavor). Cook according to package instructions. Mine took 4 minutes. Drain and run cooked lo mein under cold water. Drain well.
In a large bowl, whisk the soy sauce, lime juice and zest, ginger, vinegar, sugar, sesame oil, olive oil and salt. Add the snow peas, cabbage (start with 2 cups, if you end up having enough dressing you can add the last cup), kale, carrots, green onions and garlic scapes to a large bowl. Mix well. Add the cooled lo mein and toss everything together, making sure the lo mein is coated in the dressing. Store in the fridge 20-30 minutes.
Mix well and garnish with toasted sesame seeds and almonds before serving.