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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

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.

Cooking Light MAY 2011

  • Yield: 6 servings (serving size: 1 cup)

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

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.

Nutritional Information

Amount per serving
  • Calories: 79
  • Fat: 4.6g
  • Saturated fat: 0.7g
  • Sodium: 163mg
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Pea Shoot Salad with Radishes and Pickled Onion recipe

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