Crunchy carrot and pea shoot salad

Asian-inspired dressing packs great flavour punch!

I love salads, especially during barbeque season. I feel like the crunchy, fresh flavour of a salad complements whatever cut of meat, fish or seafood we’ve chosen to prepare on the grill. Having said that, every once in a while I find myself suffering from ‘leaf fatigue’, meaning that for a few days, I just can’t abide chowing down on lettuce, spinach, kale or arugula – to name a few common salad leaves – usually due to a self-inflicted salad overdose. This crunchy concoction, however, will never induce any kind of fatigue for my taste buds. It’s absolutely bursting with bright, crisp flavours and looks so gosh-darned pretty too. Look for pea shoots at your favourite grocery store – they’ve gone mainstream!

Dressing

  • 1 tablespoon (15 mL) rice vinegar
  • 2 tablespoons (30 mL) sweet rice wine (mirin)
  • 1 teaspoon (5 mL) freshly grated gingerroot
  • 1 tablespoon (15 mL) canola oil
  • 1 tablespoon (15 mL) sesame oil
  • Pinch each salt and pepper

Salad

  • 1/4 cup (60 mL) green pumpkin seeds (pepitas)
  • 2 tablespoons (30 mL) tamari OR 1 tablespoon (15 mL) of soya sauce mixed with 1 tablespoon (15 mL) of water
  • 3 – 4 carrots, spiralized, grated or julienned (about 3 cups/750 mL once cut)
  • 2 cups (500 mL) (2 oz / 55 g) fresh pea shoots
  • 1 green onion, thinly sliced on the diagonal

Method

  • Make the dressing by combining rice vinegar, mirin, ginger root, oils and a pinch of salt and pepper in a small jar with a tight fitting lid. Cover jar and shake well to blend then refrigerate until ready to assemble and serve salad (dressing can be made up to 3 days in advance).
  • Toast the pumpkin seeds by heating a small frying pan over medium heat. Add pumpkin seeds and cook, tossing pan often to flip seeds and prevent them from burning. When they start to turn brown (3 – 5 minutes), add the tamari or soya sauce + water mixture to the pan and stir to blend. Cook 1 – 2 minutes more until liquid has completely evaporated. Transfer pumpkin seeds to a small plate and use two forks to spread out in a single layer. Let cool. Seeds can be prepared up to 8 hours in advance.
  • In a serving bowl, toss together the carrot strips, pea shoots and green onions. Drizzle with dressing and toss again. Sprinkle the toasted pumpkin seeds over top and serve immediately.

Serves 3 – 4 as a side dish.

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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2 Responses to Crunchy carrot and pea shoot salad

  1. Janice says:

    Paula – this sounds delish ! Your crunchy Asian salad is on weekly rotation can’t wait to try this one !
    Thank you

    • Paula Roy says:

      Thanks, Janice. We love this new one – so pretty and delicious … it just feels like ‘health on a plate’! Let me know what you think when you try it!

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