![]() The “French Breakfast” variety can often be found at farmers markets these are best identified by the elongated shape with white root tips. The typical red radish, the “Cherry Belle,” works very well in this salad for its peppery bite, though any spring radish will work. I would not substitute garden peas here, since the pods are not edible, nor are the peas as easy to eat in this format. Snow peas can be used in place of the sugar snap peas. Snap peas are sweet in flavor (though they are surprisingly low in carbs), and provide the base for this salad. The sugar snap peas got the edible pods of the snow peas, but the larger pea from the garden pea. They are a cross between the garden pea and the snow pea. Sugar snap peas were first released into production in 1979, so they are relatively recent in the history of peas (and agriculture in general). Snap Pea Salad Ingredients, Substitutions, and Seasonality ![]() It’s also really easy to make this snap pea salad, especially if you have a mandolin to get paper thin slices of radish.ĭue to the lack of delicate greens, this is also a great make-ahead salad to bring to a picnic or a potluck. All the produce is at its peak in the season around the same time, meaning it is very easy to source all the ingredients from the farmers market and support local farmers. The red wine vinaigrette rounds everything out by adding a pop of acidity. This salad is all about the balance of flavor: there’s sweetness from the peas, pepperiness from the radishes, freshness from the mint, and saltiness from the feta. This snap pea salad is one of my favorite ways to eat fresh snap peas, and celebrate their short availability at the markets. Depending on your exact climate, snap peas are in season for maybe a month or two, with the season usually ending sometime in June. You can make this salad more satisfying by stirring in cubed tofu, white beans, or tempeh slices, too.Peas are one of those crops that are extremely seasonal there’s a reason why peas were the very first commercially available frozen vegetable (and it’s just not because canned peas are terrible). Plus, it’s really impressive at a party or potluck. I love to serve it as a side to a veggie-burger, lentil stew, and vegan BLTA sandwich. This salad is pretty, aromatic, crunchy, and satisfying. But they work well in a fusion Western-style salad that will soon become your favorite! All you have to do is make up your vinaigrette (make up extra to enjoy later!), then toss together chopped greens, shredded carrots, snow peas, and peanuts. This salad is paired with crisp snow peas, crunchy carrots, nutty peas, and earthy greens-wonderful Asian ingredients you’ll find in many traditional dishes. And enjoy the leftovers in a healthy beverage later on. Some green tea products add mint for an extra bit of flavor, so look for a good tea to inspire this recipe. In Japan, I’ve observed the green tea beverage tradition first hand, and people really do drink this anti-inflammatory beverage all day long. Green tea is a traditional beverage in many Asian countries, and linked with health benefits. In this vinaigrette recipe, I use mint green tea bags, which are easily found in most markets. This is one trick I’ve used with other types of teas, like rose tea in my Flower Power Salad with Rose Vinaigrette. ![]() All you have to do is make a very strong tea brew by steeping tea in a smaller amount of water, then mix in your other ingredients. So, teas can really work well by creating a flavorful and light vinaigrette. The secret of any good vinaigrette is to balance a fat with sour, sweet, spicy, and savory flavors. The astringency of green tea and freshness of mint come together to brighten up an Asian style vinaigrette, with ginger and red chili for a balance of sweet and spicy. This Thai-inspired Snow Pea Carrot Salad with Mint Green Tea Vinaigrette is easy as 1, 2, 3-and it’s oh-so-special thanks to this flavorful vinaigrette. ![]()
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