Shrimp and Snow Pea Salad With Sesame
Serve this Shrimp and Snow Pea Salad as a main course for lunch or a light dinner, or in smaller portions as a first course.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.elliekrieger.com.
Cooking tools:
- Slotted spoon
- Pot
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Whisk
- Skillet
- Colander
- Paper towel
Ingredients
- 12 ounces (4 cups) snow peas, strings removed
- 1 1/4 pounds medium (41-50 count) shrimp, peeled and deveined
- 1/4 head small napa cabbage, coarsely chopped (4 cups)
- 3 red radishes, thinly sliced into half-moons (3/4 cup)
- 3 scallions, thinly sliced
- 1/3 cup plain rice vinegar
- 2 tablespoons neutral oil such as avocado, grapeseed or canola
- 1 1/2 tablespoons toasted sesame oil
- 1 tablespoon peeled, finely grated fresh ginger root
- 1/2 teaspoon salt
- 3 tablespoons sesame seeds, toasted (see NOTE)
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