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Snow Pea and Radish Salad With Ginger-Lime Vinaigrette

Photo: Kana Okada
Prep time 20 mins
Cook time 2 mins
Yield Makes 4 servings (serving size: about 5 shrimp and 1 1/4 cups snow pea salad)
  

Ingredients

  • 8 radishes, thinly sliced
  • 1/2 cup chopped scallions
  • 1 tablespoon salt
  • 1 pound snow peas, trimmed
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced fresh ginger
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro
  • Whole-Wheat-Battered Shrimp

Nutrition Information

  • calories 354
  • fat 15.3 g
  • satfat 2 g
  • monofat 8.4 g
  • polyfat 4 g
  • protein 14 g
  • carbohydrate 44 g
  • fiber 8 g
  • cholesterol 44 mg
  • iron 4 mg
  • sodium 646 mg
  • calcium 96 mg

How to Make It

  1. Toss radishes and scallions with 1 tablespoon salt in a strainer, and let sit for 15 minutes; rinse and drain. Bring a large pot of salted water to a boil; add snow peas. Cook peas until bright green and just tender (2-3 minutes); drain. Fill a large bowl with ice water; plunge peas into ice water, and drain. Combine lime juice, vegetable oil, and ginger in a salad bowl; mix well using a whisk, and add 1/4 teaspoon salt and pepper. Add radishes, scallions, snow peas, and cilantro to bowl with the vinaigrette; toss to coat the vegetables. Serve with Whole-Wheat-Battered Shrimp.