Snow Pea Salad With Sesame Dressing Food

SNOW PEA SALAD WITH SESAME DRESSING

Steps:

• Stack several snow peas and slice on the diagonal into 1/4-inch-wide strips. Repeat to slice remaining peas.
• In a large bowl, whisk vegetable oil, soy sauce, sesame oil, ginger, sugar, and mustard until well combined.
• Add sliced snow peas and 1 tablespoon green onions; mix to coat. Cover and chill until cold, at least 1 hour, or up to 1 day.
• Just before serving, mound salad on a platter and sprinkle with remaining tablespoon green onions and the sesame seeds.

COLD SESAME NOODLE SALAD WITH SPICY PEANUT DRESSING

Steps:

• Cook and drain pasta, toss with 1 T. of the sesame oil. **Do-Ahead Tip: cover and refrigerate for up to 8 hours.
• In a blender or food processor, process together the remaining 1 T. sesame oil, vegetable oil, garlic, ginger, soy sauce, peanut butter, vinegar, and brown sugar until smooth. Taste for soy and sugar. **Do-Ahead Tip: refrigerate up to 3 days. Let come to room temperature and whisk before using.
• Microwave the snow peas on High or plunge into boiling water for 1 minute. Shock in ice water, pat dry, and cut in half on the diagonal. **Can omit this step if they are young and tender.
• Add the snow peas, scallions, carrots, 2 T. of the peanuts, and 1 T. of the sesame seeds to the linguine. Pour half of the dressing over the salad and toss to coat. **Do-Ahead Tip: cover and refrigerate up to 24 hours.
• One hour before serving, remove the salad from the refrigerator and toss with more dressing if needed. Garnish with the remaining 2 T. of peanuts and 1 T. of sesame seeds.
• Note from contributor - I omit the 2 T. vegetable oil and use water in it's place. The dressing is a bit thinner, but healthier. Additions I enjoy: 1/4 cup chopped cilantro, several radishes - slivered, red pepper flakes for some "heat", and chopped red pepper for their vitamins and a splash of color.

CRISP SNOW PEA SALAD

Steps:

• Snip ends and remove string from snow peas. Fill a large bowl full of ice water.
• Bring a large saucepan of salted water to a boil, and add snow peas and carrots.
• Cook just until snow peas turn bright green, about 15 seconds, drain and plunge into cold water. Drain well and pat dry.
• Cut snow peas diagonally into ½-inch (1-cm) wide pieces. Place in a bowl along with carrots.
• To prepare dressing, whisk soy with lemon juice, sesame oil, sugar and wasabi powder, making sure sugar and wasabi powder are dissolved.
• Stir with snow peas and carrots. Taste and add salt if needed. Sprinkle with sesame seeds.

SESAME PEA-SHOOT SALAD

Steps:

• In a kettle of boiling salted water cook sugar snap peas 2 minutes. Add snow and green peas and cook 1 minute. Drain peas in a colander and rinse in cold water. Pat dry on paper towels.
• In a small bowl whisk together vinegar, oil, sesame seeds, sugar, and soy sauce until sugar is dissolved.
• In a bowl toss pea shoots and peas with dressing.

SNOW PEA SALAD

Steps:

• Trim ends of snow peas and pull off strings. Stack about a dozen snow peas at a time on a cutting board and use a sharp knife to cut them at an angle in thin julienne. Place in a bowl of ice water.
• In a small bowl, whisk together lemon oil, lemon juice and a teaspoon of salt, or to taste, and set aside.
• In a 12-inch skillet, heat extra-virgin olive oil over medium heat. Add pancetta and cook until fat is rendered. Do not allow pancetta to brown. Add onion and cook on low until soft and transparent. Remove from heat. Drain snow peas and add to skillet. Return to medium heat and cook, stirring, just enough to warm and slightly wilt snow peas, about 5 minutes. Remove from heat.
• Whisk lemon dressing and pour into skillet. Add mint and toss. Season with salt and pepper. Transfer to shallow bowls, scatter cheese on top and serve.

FRESH GREEN PEAS AND SUGAR SNAP PEAS IN SESAME DRESSING

Steps:

• Cook shelled peas in a large saucepan of boiling salted water until almost tender, about 1 1/2 minutes.
• Add sugar snap peas to same pan and continue boiling 30 seconds.
• Drain; rinse under cold water and drain again.
• Transfer to large bowl.
• Whisk vinegar, soy sauce, sesame oil, sugar, salt and pepper in small bowl to blend.
• Pour dressing over peas in large bowl; toss to coat.
• Season salad to taste with more salt and pepper, if desired.
• Serve at room temperature.