My Recipe Box

Snow Pea, Scallion, and Radish Salad


Serves 4

  • by from The Food You Crave

The lively flavors and eye-catching look of this salad, excerpted from the cookbook The Food You Crave, are testament to how much just a few ingredients can accomplish when they are put together with care.

  • 2 cups (8 oz.) snow peas, trimmed
  • 2 scallions (white and green parts), thinly sliced
  • 4 radishes, trimmed and cut into thin strips (about 1/2 cup)
  • 1/4 cup rice vinegar
  • 2 tsp. granulated sugar
  • 1 Tbs. walnut or canola oil

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

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

nutrition information (per serving):
Calories (kcal): 72, Fat (kcal): 3.5, Fat Calories (g): 31.5, Saturated Fat (g): 0.5, Protein (g): 2, Monounsaturated Fat (g): 0.8, Carbohydrates (mg): 9, Polyunsaturated Fat (mg): 2.3, Sodium (g): 147, Cholesterol (g): 0, Fiber (g): 1.5,

Photo: Christopher Hirsheimer

What a wonderful compliment to the peanut crusted tilapia! I checked for sweetness after adding only 1 t of the sugar for the dressing. I added the other teaspoon and it was wonderful.

I benefited from the comments and cut down on the sugar. I cut off the ends and pulled off as much of the strings as I could. It was delicious! My husband who claims he does not like snow peas or radishes, raved about the salad. Nice and light.

I liked this recipe. I made a few adjustments. I used the walnut oil but I omitted the rice wine vinegar and the sugar and instead wisked in a couple Tablespoons of freshly squeezed lemon juice. I then finished the salad with a twist of freshly ground black pepper and a pinch of sea salt. This is my favorite way of eating radishes. Normally I don't care for radishes.

nice and light side dish for grilled fish especially with an asian marinade. I did not find the recipe sweet at all, but it could be I used plain rice vinegar not the seasoned.

I love this salad for its color and crunch. However the dressing is WAY too sweet, and the amount of radishes does not give enough of the color interest that you see in the picture once the salad is tossed. The second time I made it I halved the sugar and doubled the radishes and scallions. It was still sweet but pleasant.

Cookbooks, DVDs & More