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Snow and Snap Pea Salad with Spring Vegetables

Celebrate your spring harvest with this crunchy vegetable salad. Eat it alone for a light lunch, or serve it as a side dish with your favorite entrée.

Snow and Snap Pea Salad with Spring Vegetables

Yield: 4 servings

Ingredients

  • 4 ounces snow peas, trimmed and cut in half
  • 4 ounces snap peas, trimmed and cut in half
  • 8 ounces napa cabbage, thinly sliced
  • 1 carrot, shredded
  • 2 green onions, thinly sliced
  • 6 radishes, thinly sliced
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  • Bring a saucepan of salted water to a boil. Add the snow and snap peas and blanch for 1 minute.
  • Drain and rinse until cold running water, then drain again.
  • Toss the peas with the cabbage, carrot, green onions, radishes and cilantro in a large salad bowl. Whisk the olive oil, lemon juice, salt and pepper in a small bowl.
  • Pour over the salad and toss to coat. Serve immediately.
Snow and Snap Pea Salad with Spring Vegetables Recipe
Celebrate your spring harvest with this crunchy vegetable salad. Eat it alone for a light lunch, or serve it as a side dish with your favorite entrée.