Snow peas supply a good dose of vitamins B and C, as well as potassium and fiber. The tangy vinaigrette compliments the sweetness of the peas perfectly. Serve with Whole-Wheat-Battered Shrimp.


Credit: Kana Okada; Stylist: Phillipa Brathwaite

Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

354 calories; fat 15.3g; saturated fat 2g; mono fat 8.4g; poly fat 4g; protein 14g; carbohydrates 44g; fiber 8g; cholesterol 44mg; iron 4mg; sodium 646mg; calcium 96mg.