I thought this was going to be too vinegary but it has a nice flavor - a little bit tangy but not too overpowering. The peas give it a nice crunch. I didn't have enough pea shoots so I supplemented with some bibb lettuce.
Pea Shoot Salad with Radishes and Pickled Onion
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.
More From Cooking Light
- Calories: 79
- Fat: 4.6g
- Saturated fat: 0.7g
- Sodium: 163mg
- 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
- 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.
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