Posted by: njbrown | October 3, 2012

Snow Pea and Radish Salad


Snow Pea and Radish Salad

A recent recipe from Bon Appétit on-line for a snow pea and radish salad inspired this recipe.  They recommended serving it with crispy rainbow trout, but since my daughter has been urging me to do a vegan recipe, I focused on the salad and modified the yogurt-based dressing recommended by Bon Appétit to be vegan-friendly.  Outside of Chinese restaurants, I haven’t had snow peas for many years, and I don’t know if I ever had them uncooked.  I found them to be delicious raw, and the peppery accent of the radishes is a nice touch.  Vegan or non-vegan, whether served alone or with trout or some other protein, I think you’ll enjoy this.

(Serves 2)

Ingredients:

  Dressing:

  • 2 T extra virgin olive oil
  • 1 T balsamic vinegar
  • 2 T fresh orange juice
  • ¼ teaspoon grated orange zest
  • A pinch of cinnamon

  Salad:

  • 6 oz. fresh snow peas julienned
  • 4 radishes thinly sliced
  • 1 T. chopped chives
  • 1 teaspoon sesame seeds

Directions:

  1. Combine julienned snow peas with radishes in serving bowl.
  2. Combine dressing ingredients.
  3. Toss peas and radishes with dressing and plate.
  4. Sprinkle with chives and sesame seeds.
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Responses

  1. That looks so good! I wasn’t hungry until I saw this! I need to add it to next weeks menu.

    • Thanks so much! It’s a virtuous dish, too.

      Best wishes,

      Nancy


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