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Sugar-Snap-Pea Salad With Sweet Ginger-Soy Dressing

Yield 5 servings (serving size: 1 cup)
Jasmine's friends love this dish, expecially the Asian-style sauce. Preparation is quick and easy.

Ingredients

  • Dressing:
  • 2 teaspoons dark sesame oil
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon minced fresh garlic
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon oyster sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • Salad:
  • 1 pound sugar snap peas, trimmed
  • 1/2 cup julienne-cut carrot
  • 1/2 cup drained, canned sliced water chestnuts
  • 1/2 cup sliced mushrooms
  • 1/2 cup julienne-cut red bell pepper
  • 2 teaspoons sesame seeds, toasted

Nutrition Information

  • calories 107
  • caloriesfromfat 18 %
  • fat 2.3 g
  • satfat 0.3 g
  • monofat 0.9 g
  • polyfat 1 g
  • protein 4 g
  • carbohydrate 18.9 g
  • fiber 4.3 g
  • cholesterol 0.0 mg
  • iron 1.1 mg
  • sodium 289 mg
  • calcium 77 mg

How to Make It

  1. To prepare dressing, heat oil in a small saucepan over medium heat. Add ginger; sauté 2 minutes. Add garlic and crushed red pepper; cook 1 minute. Stir in oyster sauce, soy sauce, sugar, and salt; bring to a simmer. Remove from heat; cool.

  2. To prepare salad, cook peas in boiling water 30 seconds. Drain and rinse with cold water. Combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad; toss well. Sprinkle with sesame seeds.