Sugar Snap Pea Salad With Ginger Soy Dressing |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I love sugar snap peas and the crisp veggies in this salad. The sweetness of the ginger soy dressing adds a nice compliment. This is one of DH's favourite salads. Cook time is allowing for dressing to cool. Found this in one of my favourite magazine's Cooking light . Ingredients:
2 teaspoons dark sesame oil |
1 tablespoon fresh ginger, peeled and minced |
1 tablespoon fresh garlic, minced |
1/4 teaspoon crushed red pepper flakes |
1 tablespoon oyster sauce |
1 tablespoon low sodium soy sauce |
1 tablespoon sugar |
1/8 teaspoon salt |
1 lb sugar snap pea, trimmed |
1/2 cup carrot (julienne cut) |
1/2 cup sliced water chestnuts (drained and sliced) |
1/2 cup red bell pepper (julienne cut) |
2 teaspoons sesame seeds, toasted |
Directions:
1. To prepare dressing, heat oil in a small saucepan over medium heat.
2. Add ginger; sauté 2 minutes.
3. Add garlic and crushed red pepper; cook 1 minute.
4. Stir in oyster sauce, soy sauce, sugar, and salt, bring to a simmer.
5. Remove from heat; cool.
6. To prepare salad, cook peas in boiling water 30 seconds.
7. Drain and rinse with cold water.
8. Combine peas and remaining ingredients except sesame seeds.
9. Drizzle dressing over salad; toss well.
10. Sprinkle with sesame seeds.
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