|This crunchy salad has sugar snap peas, radishes, and edamame with a slightly-spicy Asian dressing.|
(This recipe was revisited, updated with new photos, and added to Recipe Favorite May 2011.) Early tomorrow I'll be on my way to Atlanta for the BlogHerFood Conference, where I'm looking forward to seeing friends, and meeting some new ones. I've been planning for BlogHerFood for weeks, and had a couple of posts written and saved to be published while I was there. Then Blogger had a widespread outage, and this morning when I opened the posts to schedule them, everything I had written was gone. If it's a bit quieter than usual around here you'll know why, but I did want to share this updated recipe for Asian Sugar Snap Pea Salad with Radishes and Edamame. I've been enjoying this for lunch the last couple of days, and I'm glad to have new photos to replace the original one (which you can see right after the step-by-step photos if you want to check it out.)
This was a recipe I came up with years ago when I had sugar snap peas and radishes in the fridge. The dressing was adapted from Vegetable Love by Barbara Kafka, a cookbook that seems to have some good flavor combinations for vegetable dishes and ideas for cooking lesser known veggies.
When I first made this I couldn't find shelled edamame, but now that I've found them (yaay!) I increased the amount of edamame in the recipe!
Whisk together all the dressing ingredients. (I used to heat the dressing a little to melt the jam, but lately I just whisk to combine it.
Stir salad ingredients together with just enough dressing so that all the salad is moistened. (You may not need all the dressing, but there are more ideas for using it in the recipe) The salad can be chilled for a few hours at this point.
Sprinkle each serving with peanuts right before eating. (If you're going to refrigerate leftovers, keep the peanut separate until you eat the salad.)
And as promised, here is the original photo from 2006 when this recipe was first posted!
Asian Sugar Snap Pea Salad with Radishes and Edamame
(Makes 4-6 servings; recipe created by Kalyn, with inspiration for the dressing from Vegetable Love by Barbara Kafka)
1 1/2 cups red radishes, trimmed, washed, and cut in half-moon shapes
3 cups sugar snap peas, trimmed and cut into diagonal pieces
1/2 - 1 cup cooked, shelled edamame
2 T sliced green onions (scallions)
1/4 cup chopped peanuts for garnish
1/4 cup soy sauce
1 1/2 T rice vinegar (not seasoned)
2 tsp. Stevia Granulated Sweetener, Splenda or sugar (Use Stevia or Splenda for South Beach Diet)
1/2 tsp. green Tabasco sauce, hot chili oil, or Sriracha sauce (or more to taste)
1 T sesame oil
2 T peanut oil
1/2 tsp. ground ginger (comes in a jar)
2 T sugar free or low sugar apricot jam
Mix dressing ingredients in glass measuring cup or small glass bowl, whisking well.
Combine vegetables in bowl, pour over about 1/2 of dressing, and stir to mix until all vegetables are coated with dressing. (You can refrigerate the salad at this point for a few hours. You may want to stir in 1 T more dressing after the salad has been chilled. You will not use all the dressing.) To serve, put salad in serving bowl and sprinkle peanuts over.
There are lots of ways you could use the extra dressing from this salad. Some possibilities that came quickly to mind include using it as a marinade for chicken, pork chops, or fish, as a dressing on fresh spinach, or as a dressing for a cold rice salad.
South Beach Suggestions:
This salad and the grilled salmon I ate with it would make a perfect phase one dinner for The South Beach Diet. For phase two, you could add something like Barley with Dried and Fresh Mushrooms or Brown and Wild Rice with Pine Nuts and Thyme
More Tasty Ideas with Sugar Snap Peas:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Spicy Stir-Fried Sugar Snap Peas with Soy Sauce, Sesame Oil, and Sriracha from Kalyn's Kitchen
Asian Chopped Salad with Broccoli Stems, Sugar Snap Peas, Radishes, Red Cabbage, and Almonds from Kalyn's Kitchen
Crunchy Napa Cabbage Asian Slaw with Sugar Snap Peas, Radishes, Almonds (and Cilantro?) from Kalyn's Kitchen
Shrimp Stir-Fry with Snow Peas or Sugar Snap Peas from White on Rice Couple
Sugar Snap Peas with Sesame from One Perfect Bite
Caramelized Tofu and Sugar Snap Peas from Nutrition to Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)