Spring Snow Pea Salad with Ginger Vinaigrette

Spring Snow Pea Salad with Ginger Vinaigrette
Pareve--serves 4 to 6

Ingredients for dressing

  • 3 Tbsp. lemon juice  rsz 09 bhar snowpea salad copy copy
  • 1 Tbsp. honey
  • 1 tsp. soy sauce
  • 1 tsp. dark sesame oil
  • 2 Tbsp. chopped crystallized ginger (available in the Asian food section of most groceries)
  • ¼ c. vegetable oil
  • salt and freshly ground pepper

Ingredients for salad

  • 1 lb. fresh snow peas, stemmed and halved (or use asparagus if you can’t find the snow peas)
  • 10 radishes, thinly sliced
  • 6 cups of greens—mesculun works well
  • ¼ c. chopped cilantro
  • 3 green onions, thinly sliced

Directions for salad dressing

  1. In a small bowl or food processor, combine the lemon juice, honey, soy sauce, sesame oil, and ginger.
  2. Gradually add the oil and season with salt and pepper.

Directions for salad

  1. Cook the snow peas or other vegetables in boiling water until tender-crisp, 1-3 min. Drain and cool until ready to serve.
  2. Toss the snow peas, radishes and half the dressing.
  3. Place the greens in a salad bowl or on individual plates and mound the peas and radishes on top of the greens.
  4. Drizzle with remaining dressing and sprinkle the cilantro and green onions on top.

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