Prep 5 mins
Cook 5 mins
A simple Japanese dressing turns crunchy snow peas into a refreshing salad. Great with grilled salmon or chicken. Created by Heather Trim for Food and Drink.
- 1 lb snow peas
- 1⁄4 cup very thinly sliced carrot (Matchstick size)
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon dark sesame oil
- 2 1⁄2 teaspoons granulated sugar
- 1⁄2 teaspoon wasabi powder
- 2 teaspoons sesame seeds, preferably toasted
- 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.
Very delicious--however I pretty much only used the soy sauce and lemon juice for the dressing as I was missing all the other ingredients..still absolutely wonderful!
This recipe is incredibly simple and delicious. I was pleasantly surprised by the mouth-watering flavor created with the combination of the lemon juice with the soy sauce. I highly recommend this recipe!
Enjoy the taste but beware the prep time (30 min. actually!). I rate this recipe 4 stars for taste but 2 stars for incorrect prep time listed and a few other detractors. I substituted honey for the sugar and added a bit more wasabe since 1/2 tsp doesn't even leave a hint of wasabe flavor, and I wanted only a hint. However, the prep time of 10 minutes is wrong. It took me 30 minutes, and I didn't even do the step of removing the strings - way too much trouble! Also, drying the peas after submerging in ice water (to stop the blanching process) took some time - spreading out on towels to soak up excess water. Lastly, the lemon juice discolors the peas, so if you want to make this recipe ahead of time and eat it the next day, you may not want "bleach" marks on the peas where they appear whitened (although this is certainly normal for lemon juice - I guess you could consider vinegar instead - but that would give a very different flavor). Hope this is helpful to someone!