Snow and Snap Pea Salad with Spring Vegetables

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Yield :   4 servings


  • 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


  • 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.
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.

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