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    • Recipes
    • Learn
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    • Albuquerque Journal
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  • Farm & Ranch
    • Resources
    • Join
  • Food Assistance
    • Double Up Food Bucks (DUFB)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Women, Infant, Children Farmers’ Market Nutrition Program (WIC/Senior FMNP)
    • Fruit and Vegetable Prescription Program (FVRx)
  • Connect
    • Newsletter
    • Donate
    • Find A Market
    • Get Texts
  • About NMFMA
    • Contact
    • Our Work
    • Grant Recipients
    • Board & Staff
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    • Bylaws
    • Employment

Sugar Snap Pea Slaw

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A creamy Dijon dressing, crisp snap peas and crunchy apples and cabbage make this potluck-ready salad the perfect side dish for spring.  Serves 12 (Serving size: ½ cup)

Ingredients:
2 cups sugar snap peas
2 medium carrots
1 small bulb fennel (6 ounces)
1 large apple
1 cup shredded red savoy cabbage or red cabbage
1 cup shredded napa cabbage
6 ounces plain Greek yogurt
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon-style mustard
1 teaspoon snipped fresh tarragon
Salt Ground black pepper

Cut peas, carrots, fennel and apple into julienne strips; place in a large bowl. Add cabbage; toss to combine. In a small bowl combine yogurt, apple cider vinegar, honey, mustard and tarragon. Add to vegetable mixture; toss to coat. Season to taste with salt and pepper. — Adapted from: www.bhg.com/recipes/party/seasonal/pea-recipe

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