Asian Sugar Snap Peas and Cabbage
1 pound fresh sugar snap peas, trimmed
1/4 cup hoisin sauce
1/4 cup reduced-sodium soy sauce
2 tablespoons agave nectar
1 tablespoon lime juice
2 teaspoons rice vinegar
2 teaspoons Sriracha Asian hot chili sauce or 1 teaspoon hot pepper sauce
8 Chinese or napa cabbage leaves, julienned
1 tablespoon sesame seeds, toasted
In a large saucepan, bring 6 cups water to a boil. Add peas; cover and cook for 1-2 minutes. Drain and immediately place peas in ice water. Drain and pat dry.
For dressing, in a small bowl, whisk the hoisin sauce, soy sauce, agave nectar, lime juice, vinegar and chili sauce. In a large serving bowl, combine the peas, cabbage and sesame seeds. Add dressing; toss to coat. Yield: 8 servings.
Recipe found here: Asian Sugar Snap Peas and Cabbage