Tuesday, 21 July 2009

Snow Pea, Carrot & Radish Salad

It would be hard to make a simpler salad, but this is very pretty and tasty; a good accompaniment to grilled chicken or fish.

2 to 4 servings
30 minutes - 15 minutes prep time

Snow Pea Carrot and Radish Salad
Make the Salad:
2 cups snow peas
1 medium carrot
6 to 8 small red radishes

Remove the stem end and strings from the snow peas, and blanch them by putting them in a colander and pouring boiling water over them, or steam them for just a minute or two until they turn bright green, but retain their crunch. Rinse them in cold water to prevent them from cooking any further.

Peel and slice the carrot to the same thickness as the snow peas, or even a little thinner, and slice the radishes to the same thickness as well. Mix all the vegetables in a shallow bowl and marinate in the dressing for about 10 minutes.

Make the Dressing:
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons rice vinegar
1/2 teaspoon toasted sesame oil

Stir or shake the ingredients together vigorously until the sugar and salt are dissolved.

Last year at this time it was Russian Tarragon Pickles.

1 comment:

Joanne said...

Sometimes raw salads are exactly what you've been craving. I really like the sound of this one.