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Snow Pea Salad Recipe


Summer always means lovely fresh crisp salads on our table. We often make up several Thai salads for a beautiful lunch plate or as healthy sides for Summer mixed grills and sates.

Use your imagination as you wander your garden, or produce market choosing super fresh and colourful greens and vegetables for a salad. Daikon and bean sprouts always add a nice crisp texture.

In place of green onions or scallions try Walla Walla or Maui onions sliced, or my favourite red Sweet Stockton Onions.

Garnishes: Cherry or grape tomatoes, fresh herbs such as cilantro or Thai Basil add a great accent to Thai Summer Salads.

serves 6 as part of a meal or 2 as entree

Ingredients
2 pounds fresh snow peas or sugar snap, ends trimmed
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
1/4 teaspoon red chile flakes
1 tablespoon sesame oil
2 tablespoon sliced green onions
1 red sweet bell pepper, diced
1 teaspoon toasted sesame seeds

Method:

Fill bottom pan about 2" of water in bottom of steamer. Place steamer basket in place over the water, cover pot, bring to a boil. Place peas in basket for a couple of minutes to lightly steam them. Place the lightly steamed peas in a bowl of ice water to cool and maintain beautiful bright green colour. Set aside or in refrigerator and reserve.

In a small bowl make the dressing:
Add wine vinegar, soy sauce and whisk.
Add the red chile flakes and the scallions and slowly whisk in the sesame oil.
You can make the dressing ahead and keep in glass jar in refrigerator. I often make a larger amount of this tasty dressing for quick salads. Variation: Add some freshly grated ginger.

Gently toss the snow peas and red bell pepper in the dressing. Sprinkle with toasted sesame seeds. This dish can be served at room temperature or chilled.

Variations: Use blanched fresh green beans or yard long beans slivered into julienned strips, or my favourite Wing Bean (tua pu) cut across in thin slices-they look like little stars.

Use minced fresh Thai Dragon chiles instead of dried chiles for a frsh heat flavour.

Use grated carrots and or daikon for more flavour and texture contrasts.

Garnish with roasted chopped peanuts instead of sesme seeds.










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Content copyright © 2014 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.

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