Recipe: Ellie Krieger’s Snow Pea, Scallion & Radish Salad
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.
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.
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
- 2 cups
(about 8 ounces) snow peas, trimmed and rinsed
- 1 tablespoon
scallions (green and white portions), thinly sliced
radishes, trimmed and cut into julienne slices (about 1/2 cup)
- 1/4 cup
seasoned rice wine vinegar
- 2 teaspoons
- 1 tablespoon
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.
Reprinted from The Food You Crave by Ellie Krieger copyright © 2008, Taunton Press.
→ Check out Ellie’s book! The Food You Crave by Ellie Krieger