Pea Shoot Salad with Radishes and Pickled Onion

Photo: John Autry; Styling: Cindy Barr

With a faint pea flavor, pea shoots are lovely in salads, stir-fries, pizzas, and soups. Look for them at farm stands or Asian markets in spring, and get them while you can–their flavor turns bitter at the end of the growing season.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 79
  • Fat: 4.6g
  • Saturated fat: 0.7g
  • Sodium: 163mg

Ingredients

  • 1 cup cider vinegar
  • 1/2 cup water
  • 1/2 teaspoon sugar
  • 3/4 cup thinly vertically sliced red onion
  • 1 cup shelled fresh English peas
  • 1 teaspoon salt
  • 6 cups pea shoots
  • 10 radishes, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. Combine cider vinegar, 1/2 cup water, and teaspoon sugar, stirring until sugar dissolves. Add onion; let stand 30 minutes. Drain. Cook English peas in boiling water with 1 teaspoon salt for 2 minutes. Drain; rinse peas with cold water. Combine onion, peas, pea shoots, and sliced radishes in a large bowl. Combine olive oil, white wine vinegar, 1/4 teaspoon salt, and pepper. Drizzle oil mixture over pea mixture; toss gently.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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