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Fresh Pea Salad with Ginger-Miso Vinaigrette

Scott Phillips

Servings: 4 to 6

With its bright Asian dressing and crunchy cucumber and radish slices, this colorful salad is a wonderful warm-weather first course. It also keeps well, making it ideal for picnic fare or lunch the next day. Skip the blanching step if you’re using thawed frozen peas.


  • 2 cups shelled fresh peas or frozen peas, thawed
  • 2 Tbs. fresh lime juice, more to taste
  • 2 Tbs. seasoned rice vinegar
  • 1 Tbs. white miso
  • 1 Tbs. grated fresh ginger
  • 1-1/2 tsp. granulated sugar, more to taste
  • 1/4 cup neutral oil (such as grapeseed)
  • 1 Tbs. Asian sesame oil
  • 4 cups baby arugula
  • 1 small cucumber, peeled, halved, seeded, and thinly sliced
  • 2 medium radishes, thinly sliced
  • 1/4 cup coarsely chopped fresh cilantro
  • 1/2 tsp. toasted sesame seeds

Nutritional Information

  • Calories (kcal) : 150
  • Fat Calories (kcal): 100
  • Fat (g): 12
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 0
  • Sodium (mg): 115
  • Carbohydrates (g): 10
  • Fiber (g): 3
  • Protein (g): 3


  • Cook the fresh peas in boiling salted water until bright green and tender, about 2 minutes. Drain in a colander and rinse under cold water. Pat dry on a large kitchen towel.
  • Meanwhile, put the lime juice, vinegar, miso, ginger, and sugar in a blender or food processor and blend to combine. With the motor running, add the grapeseed and sesame oil. Blend until emulsified and then season to taste with more sugar, lime juice, or both. Transfer the peas to a medium bowl and toss with 1 Tbs. of the dressing.
  • In another medium bowl, toss the arugula with 2 Tbs. of the dressing, and then spread the arugula over the bottom of a large platter. Top with the cucumber and then the dressed peas. Top that with the radishes, and garnish with the cilantro and  sesame seeds. Drizzle the salad with some of the remaining dressing and serve.


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Reviews (1 review)

  • Russcalot | 08/27/2015

    Use fresh white miso from the refrigerated section of the supermarket - at Lucky, it's right next to the salsa.If you've got a strong wrist, you don't need a machine to emulsify the dressing. It's the PERFECT dressing for arugula - everybody likes it. I always use peas and cilantro (even the stems are useful if chopped), but vary the other stuff as you see fit. Radishes, green onions, cucumbers, zucchini, thinly sliced cauliflower, bell peppers...just about any salad ingredient works. This recipe uses about 2 bags of baby arugula with enough leftover dressing for whatever else you throw in to it. Use a bag of frozen peas and no one will be the wiser.

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