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What’s Cooking?

Snow Pea Spring Salad is a fine vegetable choice to complement the beautiful spring we are all enjoying! Many of us find our appetites are turning away from root vegetables towards lighter, crisper, spring vegetables. Snow peas, scallions, and radishes are definitely among the season’s earliest fresh offerings, and this salad showcases them beautifully. It’s a perfect side for your lunch or dinner!

Snow Pea Spring Salad is also great when you have the munchies and really need to crunch on something delicious. Pat yourself on the back for choosing this crisp veggie salad over chips or crackers!

Snow Pea Spring Salad

Recipe inspired by one from Elie Krueger
Makes 4 servings of 3/4 cup each

Ingredients:
  • 2 cups (8 ounces) snow peas, stem ends trimmed
  • 1 tbs water
  • 1/4 cup unseasoned rice vinegar
  • 2 tsp sugar substitute or plant-based equivalent
  • 1 tbs safflower, canola or olive oil
  • 2 scallions (white and green parts), thinly sliced
  • 4 radishes, trimmed and cut into matchsticks (about 1/2 cup)
Instructions:
  1. Put the snow peas in a microwave-safe bowl with the water. Cover tightly and microwave for 1 minute. Drain and let cool.
  2. In a small bowl, whisk together vinegar, sugar, and oil until the sugar dissolves.
  3. Cut the cooled snow peas on the diagonal into 1/2-inch pieces.
  4. In a medium serving bowl, combine the snow peas, scallions, and radishes.  Pour the dressing over the salad and serve.
Notes: Grated carrots are wonderful in this salad! Add 3/4 cup grated carrots to the snow peas and cook them together for 2 minutes; then proceed with the rest of the recipe.
If you’re not a fan of radishes, grated carrot is a good replacement for them as well.