Being pretty on the inside means you don’t hit your brother and you eat all your peas—that’s what my grandma taught me.
Oh, peas, you’re super…
I know that many who read this have less than pleasant childhood memories of peas (e.g., boiled beads of wrinkly squishiness).
It is time for a delicious new take on peas. Trust me when I say you need to give them a second chance; those peas of old bear little to no resemblance to the tender peas I’m talking about. If using frozen peas, sport for the petite peas; they are superior in taste and texture for only a few cents more per bag. Cook them minimally, or simply thaw; avoid subjecting them to a boil, no matter how brief. The results will be tender, sweet, and delicious.
Or look to other pea varieties in the fresh produce section. I’ll offer more pea options in the next two days, but my salad comes first because it stars crisp & crunchy snap peas, is extremely easy to throw together, and is also inexpensive. In taste terms, it’s bright with fresh flavors which do wonders for dispelling the mid-winter taste bud blahs.
Some Nutrition Tidbits
Snap Peas: Your two dollars will be well-spent ona pound of snap. The salad will prove they are bursting with flavor, but you should also know that they are bursting with nutrition. Peas are a good source Protein, Carbohydrates, Vitamin C, Vitamin B6, Riboflavin, Thiamin, Niacin and Iron, and an excellent source of Vitamin K1 and Folic acid.
Radishes: A great source of vitamin C, radishes are rich in minerals like sulphur, iron, and iodine. They have multiple charms, including a unique red and white coloration, great crunch, and delicious mild-to-peppery flavor; I love them tossed into all variety of winter salads (instead of sad, pale-pink tomatoes) or stuffed into sandwiches. Look for the ones with unblemished and bright-colored skin, a firm and compact texture, and short, bright green leaves.
Sesame: Sesame seeds are an excellent source of manganese and copper, as well as a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber. They also contain sesamin and sesamolin, both of which are fibers called lignans; they help control cholesterol and prevent high blood pressure.Print
- 8 ounces snap peas, sliced in half vertically
- 8 small radishes, cut lenthwise in thin strips
- 1/2of 1 medium-large English cucumber, julienned
- 1 tablespoon dark toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce (GF, if needed)
- 1 teaspoon brown sugar
- 1/2 teaspoon Sriacha (or other hot sauce or pepper to taste)
- 1 tablespoon toasted sesame seeds
- Mix olive and sesame oils, vinegar, soy sauce and sesame seeds until combined. Dress vegetables shortly before serving; the cucumbers will release water as they marinate in the dressing.
- Toss the peas, radishes and cucumber in a large bowl. In a small jar, combine the oil, rice vinegar, soy sauce, brown sugar and Sriacha. Shake vigorously to combine, then pour over salad. Toss to coat. Serve immediately or let marinate, in the refrigerator, for up to 2 hours.
- Category: Salad