Photo: John Autry; Styling: Cindy Barr
6 servings (serving size: 1 cup)

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.

How to Make It

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.

Chef's Notes

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Ratings & Reviews

Lynds Neighborhood Table

August 08, 2017
All agree - Delicious! So fresh, and different - which is exactly what I was looking for -- and it complimented the entree of grilled lamb chops perfectly. The only change I made was a bit more vinegar in the dressing, and I pickled the onions the night before to save time. Fresh and simple ingredients are always the best way to go - thank you for this recipe!

CookingPhilly's Review

May 29, 2011
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.