Good day! Today I present to you a recipe for a snow pea salad that I made for our Easter dinner at my Mom’s house. This recipe was inspired by another snow pea salad that I recently tried at a Whole Foods lunch buffet. I did not have their recipe so I came up with this one. This salad is super tasty, but I especially enjoy the fragrance of this salad…ginger, toasted sesame, soy sauce, red onions…mmm. This salad could work as a simple side dish or as a meal (if you have a big bowl).
Garnishes: sesame seeds, scallions
- Fill a large mixing bowl with ice and ice cold water.
- Fill a large sauce pan full of water, cover and bring to a boil so that you can blanch the snow peas and carrots. Once water is boiling, submerge snow peas and shredded carrots for 60-90 seconds (more if you do not like your veggies to be too crisp).
- Using a pair of tongs, carefully remove the shredded carrots and snow peas from the boiling water and place into the bowl with ice and water to quickly stop the cooking process and to maintain the beautiful bright color of the vegetables.
- In a separate mixing bowl, combine the sliced peppers, red onion, edamame beans, ginger, sesame oil, soy sauce, and salt (optional). Stir to combine ingredients & flavors.
- Now add the snow peas and shredded carrots. Stir.
- Serve immediately or place in refrigerator until you are ready to serve. Enjoy!