5 MINUTE ASIAN SNAP PEA SALAD RECIPE
Busy weeknights, last minute potlucks, and overly-complicated main dishes all call for this super-easy and super-quick Asian Snap Pea Salad recipe.
Provided by The Wanderlust Kitchen
Categories Salad
Time 5m
Number Of Ingredients 11
Steps:
- Place the peppers, carrots, scallions and peas in a large bowl.
- Whisk together the peanut oil, vinegar, fish sauce, brown sugar, sriracha, and ginger in a small bowl (or shake in a mason jar).
- Pour the dressing over the vegetables and toss well to coat. Sprinkle with sesame seeds. Serve chilled or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 122 kcal, Carbohydrate 12 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 383 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 6 g
ASIAN CHICKEN SALAD WITH SNAP PEAS AND BOK CHOY
Provided by Bon Appétit Test Kitchen
Categories Salad Chicken Ginger Onion Low Carb Quick & Easy Low Cal High Fiber Dinner Lunch Cucumber Spring Healthy Bok Choy Jalapeño Cilantro Sugar Snap Pea Bon Appétit Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Fill medium skillet with salted water; bring to boil. Add chicken breasts, cilantro sprigs, and whole green onion; reduce heat to medium and poach chicken until just cooked through, about 20 minutes. Using tongs, transfer chicken to plate; cool. Add snap peas to same skillet; increase heat to high and cook until crisp-tender, about 1 minute.
- Drain; rinse snap peas under cold water to cool. Discard whole green onion and cilantro sprigs. Coarsely shred chicken. Toss chicken, chopped cilantro, chopped green onions, snap peas, and next 3 ingredients in large bowl. Whisk ponzu, vinegar, oil, and ginger in small bowl. Add dressing to salad; toss to coat. Season to taste with salt and pepper.
- * Available in the Asian foods section of some supermarkets and at Asian markets.
ASIAN SUGAR SNAP PEAS AND CABBAGE
Looking for a visually appealing and tasty addition to your Chinese New Year buffet? I recommend this simple salad starring crisp, sweet peas and crunchy cabbage. -Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring 6 cups water to a boil. Add peas; cover and cook for 1-2 minutes. Drain and immediately place peas in ice water. Drain and pat dry., For dressing, in a small bowl, whisk the hoisin sauce, soy sauce, agave nectar, lime juice, vinegar and chili sauce. In a large serving bowl, combine the peas, cabbage and sesame seeds. Add dressing; toss to coat.
Nutrition Facts :
SCALLOPS AND SNAP PEAS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- In a large nonstick skillet over high heat, warm oil, about 1 minute; swirl to evenly coat bottom of pan. Add scallops, flat side down, and cook until browned on both sides, 2 to 3 minutes per side. Season with salt. Transfer to plate.
- Reduce heat to medium; add onion, and cook, stirring, until browned, 1 to 2 minutes. Add ginger, snap peas, and 1/2 cup water; cook, stirring occasionally, until vegetables are crisp-tender and water has evaporated, about 3 minutes.
- Remove from heat; add scallops, lime juice, chili sauce, and cilantro leaves. Toss to evenly coat. Season with salt, if desired.
Nutrition Facts : Calories 158 g, Fat 4 g, Fiber 2 g, Protein 20 g
HERBY SNAP PEA AND RADISH SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Once the water is boiling, add the snap peas and cook until the snap peas are bright green but still tender-crisp, 1 to 2 minutes. Transfer the snap peas to a bowl of ice water. Set aside.
- Add the Greek yogurt, lemon juice, dill, chives, mint, oil, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Set aside.
- Drain the snap peas and add them to the bowl with the dressing. Add the radishes to the bowl and toss well to thoroughly coat the vegetables in the dressing.
- Serve immediately or refrigerate in an airtight container for up to 3 days.
SCALLOPS WITH ASIAN NOODLE SALAD
Categories Salad Pasta Sauté Mint Basil Peanut Scallop Hot Pepper Lemongrass Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 24
Steps:
- For salad:
- Pull noodles apart; place in large bowl. Pour enough boiling water over to cover generously. Soak noodles until tender, stirring occasionally, about 1 hour. Drain; return to same bowl. Cut noodles in half (or in thirds if very long).
- Add snow peas, bean sprouts, cucumber, herbs, peanuts, and carrot to noodles and toss to blend. Combine 1/3 cup water and all remaining ingredients in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Stir dressing into noodle mixture. Let stand 15 minutes, tossing occasionally.
- For scallops:
- Sprinkle scallops with sugar, salt, and pepper. Heat oil in large skillet over medium-high heat. Add shallots, lemongrass, and garlic; stir 1 minute. Add scallops; sauté until just opaque in center, about 3 minutes.
- Divide salad among 4 plates; top with scallops and serve.
- Available at Asian markets and in the produce section and/or Asian foods section of some supermarkets.
SNAP-PEA-AND-JICAMA SALAD WITH SEA SCALLOPS
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 20m
Yield 6 first-course or 4 main-course servings
Number Of Ingredients 15
Steps:
- To make the vinaigrette, combine the basil, mint and lime juice in a blender and process, stopping twice to scrape down the sides, until combined. With the blender running, slowly pour in the olive oil. Add the sugar, salt and pepper.
- To make the salad, bring a large saucepan that is 2/3 full of salted water to a boil. Add the snap peas and cook until they just begin to soften, about 2 minutes. Drain and immediately plunge the peas into cold water to stop the cooking. When cool, drain again and combine with the jicama and mung-bean sprouts.
- Sprinkle the scallops with 1 teaspoon salt. Melt the butter in a heavy skillet over high heat. Sear the scallops until they are browned and just cooked through, about 1 1/2 minutes per side.
- Toss the salad with half of the dressing and transfer it to a serving platter or individual serving plates. Top the salad with the scallops, then drizzle both the scallops and the salad with the remaining vinaigrette and sprinkle with the mint and basil.
Nutrition Facts : @context http, Calories 349, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 23 grams, Fiber 8 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 781 milligrams, Sugar 5 grams, TransFat 0 grams
CRUNCHY ASIAN SALAD WITH SHRIMP AND SCALLOPS
A local restaurant serves a salad similar to this and after a lot of experimenting I came up with a pretty good imitation. I stop on the way home from work at the local Chinese restaurant to pick up the fried wonton strips. Don't let the number of ingredients scare you off as it assembles quickly and easily. You can make the dressing ahead of time and store in the refrigerator.
Provided by Vicki in CT
Categories Salad Dressings
Time 22m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Combine shrimp and scallops with 2 teaspoons soy sauce and set aside.
- Combine all dressing ingredients in jar and shake well.
- Divide wonton strips into two portions and place in bottom of of two serving bowls.
- Heat non stick skillet on medium high heat. Add 1 teaspoon olive oil or can omit and spray with Pam. Place marinated scallops and shrimp in hot pan and sear until done (this should only be a very short time until shrimp are pink-do NOT overcook). Turn off heat.
- Toss spring mix and cabbage with dressing. Place on top of wonton strips.
- Top salad mix with cooked shrimp and scallops.
Nutrition Facts : Calories 496.5, Fat 40.3, SaturatedFat 3.2, Cholesterol 105.2, Sodium 1164.9, Carbohydrate 10.9, Fiber 2.3, Sugar 4.3, Protein 24.5
SCALLOP AND SNAP PEA STIR-FRY
Scallops are rich and sweet and can be substituted for shrimp in most dishes. When buying, choose scallops that are similar in size and are pink or ivory (not white).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a large (12-inch) nonstick skillet over high heat, warm oil, about 1minute; swirl to coat bottom of pan evenly. Add scallops, flat sides down, and cook until browned on both sides, 2 to 3 minutes per side. Season with salt. Transfer to a plate.
- Reduce heat to medium. Add onion; cook, stirring, until browned, 1 to 2 minutes. Add ginger, sugar snap peas, and 1/2 cup water; cook, stirring occasionally, until peas are crisp-tender and water has evaporated, about 3 minutes. Remove from heat.
- Add scallops, lime juice, chili sauce, and cilantro. Toss to coat. Season with salt, as desired.
Nutrition Facts : Calories 158 g, Fat 4 g, Fiber 2 g, Protein 20 g
ASIAN SCALLOP AND SNAP PEA SALAD
Make and share this Asian Scallop and Snap Pea Salad recipe from Food.com.
Provided by elundy
Categories One Dish Meal
Time 28m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- To prepare dressing, heat oil in a small sauce pan over med heat, add ginger; sauté 2 minutes.
- Add garlic and red pepper, cook 1 minute more. Stir in oyster sauce, soy sauce, sugar and salt bring to a simmer.
- Remove from heat, cool.
- Sautee the mushrooms in a little broth, wine or water just until cooked.
- To prepare the salad, steam or cook peas in boiling water 30 seconds. Drain and rinse in cold water.
- Combine blanched peas and remaining ingredients except sesame seeds.
- Drizzle dressing over salad, toss well. Sprinkle with toasted sesame seeds.
- Heat saute pan until hot. Sear Scallops 4 minutes on each side.
Nutrition Facts : Calories 115.3, Fat 3, SaturatedFat 0.4, Cholesterol 9.9, Sodium 358.7, Carbohydrate 16, Fiber 4.2, Sugar 5.6, Protein 8.1
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