By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
424 cal · 20 min
Snap Pea Slaw Cups with Avocado Chive Cream
Recipe GLPRd59851eabaf8f8
A fresh, vibrant side dish featuring crisp snap peas and radishes thinly sliced and dressed with avocado oil, served in tender red cabbage leaf cups. Topped with a smooth, creamy avocado-hemp seed sauce infused with bright lemon and fresh chives. Light, nourishing, and full of color.
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Ingredients
6 oz snap peas, strings removed
1 bunch red radishes, scrubbed and tops trimmed
1 tablespoon avocado oil
½ teaspoon sea salt, divided
8 small red cabbage leaves
¼ cup shelled hemp seeds
¼ cup filtered water
½ small avocado, flesh only
½ Juice of ½ lemon
1 small handful fresh chives, plus more for garnish
Directions
Using a sharp knife, carefully slice the snap peas and radishes lengthwise into thin, even strips. Place the sliced vegetables in a large bowl, then toss with the avocado oil and ¼ teaspoon of salt. Set aside to marinate while you prepare the cream.
In a small bowl, soak the hemp seeds in ¼ cup of filtered water for 15 to 20 minutes, stirring occasionally, until softened.
Pour the soaked hemp seeds with their soaking water into a small blender jar or food processor. Add the avocado flesh, lemon juice, fresh chives, and remaining ¼ teaspoon of salt. Blend on high speed until smooth and creamy. If the mixture is too thick, add additional filtered water 1 tablespoon at a time until you reach a pourable sauce consistency.
Arrange the red cabbage leaves on a serving platter. Fill each leaf with a portion of the marinated snap pea and radish slaw. Spoon the avocado chive cream generously over each cup, then scatter additional chopped fresh chives on top. Serve immediately.
Comments
This is a bright, quick salad that Charlotte stores stock reliably—snap peas, radishes, red cabbage, and avocado are standard at Harris Teeter, Food Lion, Publix, and Walmart year-round. The 20-minute claim is honest for assembly, though you'll spend five minutes slicing vegetables. Cost runs $3.50 to $4.00 per serving, kept reasonable by the absence of protein; avocado and hemp seeds are the main expense drivers. The caveat is that this is a same-night dish—it doesn't keep well refrigerated once dressed, and the slaw cups wilt noticeably after a few hours, so plan to serve immediately after assembly.
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