Snow Pea Salad
Serves 4 | Preparation 20 minutes
Rinse and trim the snow peas and cut them into small bits (thirds). Grate the turmeric and mince the garlic (and lemongrass, if fresh). Fry the snow peas, whole hazelnuts, ground turmeric, minced garlic, lemongrass and black pepper in macadamia nut oil on a frying pan/skillet on high heat for ~5 minutes until nicely browned. Set aside. Mix the dressing. Rinse the sprouts and mix them with the dressing. Array the fried pea mix on top and finish with a pinch of finger salt. Serve as a snack or as an accompaniment with e.g. smoked tofu or oven-baked tomatoes.
Serves 4 | Preparation 20 minutes
Ingredients
150 g (~400 ml) snow peas/sugar peas/mangetouts (Pisum sativum var. sacchratum)
50 g (~90 ml) hazelnuts
3 teaspoons ground turmeric (~1 small root)
3 teaspoons minced garlic (3-4 cloves)
1 heaped teaspoon lemongrass preserve/canned lemongrass (or 2 teaspoons minced, fresh lemongrass)
0,5 teaspoon black pepper (or to taste)
0,5 teaspoon salt (or to taste)
3-4 tablespoons macadamia nut oil
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70-80 g (~600-700 ml) mixed sprouts/greens
A pinch of finger salt
Dressing
2 tablespoons white wine vinegar
3 tablespoons ev olive oil
3 teaspoons lemon juice
1 teaspoon (maple) syrup or 1–1,5 teaspoons sugar
1/4 teaspoon black pepper
1/4 teaspoon salt
PreparationRinse and trim the snow peas and cut them into small bits (thirds). Grate the turmeric and mince the garlic (and lemongrass, if fresh). Fry the snow peas, whole hazelnuts, ground turmeric, minced garlic, lemongrass and black pepper in macadamia nut oil on a frying pan/skillet on high heat for ~5 minutes until nicely browned. Set aside. Mix the dressing. Rinse the sprouts and mix them with the dressing. Array the fried pea mix on top and finish with a pinch of finger salt. Serve as a snack or as an accompaniment with e.g. smoked tofu or oven-baked tomatoes.
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