Recipe: Ellie Krieger's Snow Pea, Scallion & Radish Salad

Recipe: Ellie Krieger's Snow Pea, Scallion & Radish Salad

Emma Christensen
Jun 4, 2015
(Image credit: Kimberley Hasselbrink)

Ellie Krieger is a queen of simple, healthy recipes that have a bare minimum of ingredients yet still manage to have flavor and flair. This salad is the perfect example — just radishes, snow peas, and scallions in a light dressing. An elemental blend of spring vegetables — and the easiest side dish for any meal.

(Image credit: Kimberley Hasselbrink)

The really ingenious thing about this salad is the way the snow peas are cut. As Ellie explains in her headnotes, "Cutting the snow peas on a diagonal creates diamond-shaped pieces that give this salad an eye-catching look." And makes them easier to spear and eat, I might add.

It's just a handful of ingredients, but together they're more than the sum of their parts.

Testing Notes

This pretty salad is a great side to serve with rich grilled meats or Asian noodle salads, especially since snow peas don't make an appearance in salads that often. This recipe makes a lot of dressing, so dress to taste or you can double the amount of vegetables.

- Christine, June 2015

Snow Pea, Scallion & Radish Salad

Serves 4

2 cups (about 8 ounces) snow peas, trimmed and rinsed
1 tablespoon water
2 scallions (green and white portions), thinly sliced
4 radishes, trimmed and cut into julienne slices (about 1/2 cup)
1/4 cup seasoned rice wine vinegar
2 teaspoons sugar
1 tablespoon walnut oil

Put the snow peas in a microwave-safe bowl with the water. Cover tightly and microwave for 1 minute. Drain and let cool. Cut the snow peas on the diagonal into 1/2-inch diamonds shapes, discarding the end pieces.

In a medium serving bowl, combine the snow peas, scallions, and radishes. In a small bowl, whisk together vinegar, sugar, and oil until the sugar dissolves. Pour over the salad and serve.

Check out Ellie's book! The Food You Crave by Ellie Krieger

Reprinted from The Food You Crave by Ellie Krieger copyright © 2008. Published by Taunton Press.

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