Snow Pea and Radish Salad With Ginger-Lime Vinaigrette

Whole-Wheat-Battered Shrimp
Photo: Kana Okada



Makes 4 servings (serving size: about 5 shrimp and 1 1/4 cups snow pea salad)

Recipe Time

Prep: 20 Minutes
Cook: 2 Minutes

Nutritional 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


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


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.