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Pea Shoot Salad

Photo: Jennifer Causey Styling: Claire Spollen

Hands-on time 10 mins
Total time 15 mins
Yield

Serves 6 (serving size: about 1 1/3 cups)

Pea shoots offer the crunch of a salad green with the springy sweetness of green peas. They take wonderfully to Asian seasonings like soy sauce, rice vinegar, and ginger. Grating garlic accentuates its pungency.  

Ingredients

  • 2 tablespoons finely chopped cilantro
  • 1 tablespoon finely chopped fresh mint
  • 3 tablespoons dark sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons lower-sodium soy sauce
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon grated garlic
  • 8 cups pea shoots
  • 1 1/2 cups thinly sliced English cucumber
  • 1 cup very thinly sliced radishes
  • 1/2 cup sliced almonds, toasted and divided

Nutrition Information

  • calories 126
  • fat 10.8 g
  • satfat 1.3 g
  • monofat 5.1 g
  • polyfat 3.9 g
  • protein 3 g
  • carbohydrate 6 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 194 mg
  • calcium 75 mg
  • sugars 3 g
  • Est. Added Sugars 1 g

How to Make It

  1. Combine first 8 ingredients in a large bowl, stirring with a whisk. Add pea shoots, cucumber, radishes, and half of almonds; toss gently to coat. Sprinkle with remaining almonds.