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Snowpea Salad with Japanese Dressing

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Serves: 4-6
250g / 9 oz snowpeas (mangetout), trimmed
iced water
50g / 1 3/4 oz snowpea (mangetout) sprouts
1 small red pepper, julienned
1/2 teaspoon dashi granules
1 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon soft brown sugar
1 garlic clove, crushed
1 teaspoon very finely chopped ginger
1/4 teaspoon sesame oil
1 tablespoon vegetable oil
1 tablespoon toasted sesame seeds

Bring a saucepan of water to the boil, add the snowpeas and cook for 1 minute. Drain, then plunge into a bowl of iced water for 2 minutes. Drain well and combine with the sprouts and capsicum in a serving bowl.

Dissolve the dashi granules in 1 1/2 tablespoons of hot water and whisk in a small bowl with the soy sauce, mirin, sugar, garlic, ginger, sesame oil, vegetable oil and half of the toasted sesame seeds. Pour over the snowpea mixture and toss well. Season to taste and serve sprinkled with the remaining sesame seeds.

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