Snow Pea Salad

This Asian inspired snow pea salad is dressed with a satay sauce that can be as spicy as you wish. It’s perfect as a side dish to grilled or satay chicken.

Snow Pea Salad
For the Dressing
  • 2¼ tablespoons smooth peanut butter (see notes)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon chilli sauce (optional)
  • juice of 1 lime
  • 2¼ tablespoons brown sugar
  • water
For the Salad
  • 225 g snow peas, thinly sliced
  • 1 cup bean sprouts
  • 1 red capsicum (bell pepper), seeded and thinly sliced
  • 1 carrot, peeled and shredded
  • 1 small bunch coriander (cilantro) leaves
  • 6 spring onions, sliced
  • ½ cup shredded coconut
  • ½ cup peanuts
For the Dressing
  1. Whisk the dressing ingredients together in a small bowl, or place in a suitable glass jar and shake well. Add sufficient water to thin dressing to the desired consistency.
For the Salad
  1. Place snow peas, bean sprouts, red capsicum, carrot, coriander and spring onions into a large salad bowl and toss well with the dressing. Garnish with the shredded coconut and peanuts.
If you choose to use a chunky type peanut butter you might want to adjust the amount of peanuts used as a garnish at the end of preparation

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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