Sesame Snow Pea Salad
Mangetout (snow peas) are too boring for words when cooked whole. But shred them finely and toss raw in a sweet Asian vinaigrette, and they taste wild. Serve as a salad or side dish, or use as a base for seafood, duck or barbequed quail.
250g snow peas (mangetout)
2 tsp sesame seeds
1 tsp Logicane Low GI sugar
1 tbsp soy sauce
1 tbsp rice wine vinegar, or white wine vinegar
1 tbsp Chinese rice wine, or dry sherry
2 tsp sesame oil
Wash and dry the snow peas, then finely slice lengthwise into matchsticks, using the tip of a sharp knife. This will take some time, but keep going and don't curse me too much. The effect it has on the flavour and texture is too great to give up now.
For the dressing, mix the sugar, soy sauce, wine vinegar, rice wine and sesame oil together. Lightly toss the shredded snow peas in the dressing, draining off any excess.
Arrange the dressed snow peas on a serving plate and sprinkle with the sesame seeds to serve.
This worked well with barbequed chicken tonight. I've had it with seafood in the past, and that was delicious too.
I used rice wine vinegar, and dry sherry, it was fab.
The left over dressing was great on a chickpea and salad leaf salad.
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