Traveling for business allows me the experience to try new foods and experience new flavors and combinations of tastes. I always keep my meal bars on hands so I keep my diet on track but I do like to explore new foods and recipes. I had an amazing salad while on the road and from this salad experience I put together my own recipe to mimic the flavors and palate experience. If you love peas, chestnuts and anything with an Asian flair this will be the salad for you!
- 1 lb fresh garden snow peas, washed and strings trimmed off
- 1/2 cup carrots, cut into very thin strips
- 1/2 cup red bell peppers, cut into very thin strips
- 1/2 cup sliced water chestnuts, drained
- 2 tsp sesame oil
- 1 Tbsp minced fresh ginger root
- 1/2 cup sliced mushrooms, your choice
- 2 garlic cloves, minced
- 1/8 tsp red pepper flakes
- 1 Tbsp soy sauce
- 1 Tbsp brown sugar
- 1 Tbsp soy sauce
- pinch of sea salt to taste
- Sesame seeds for garnish
Here is what you need to do:
- Fill a large bowl with ice and water and set in sink.
- Fill a large pot with water and bring to a rapid boil.
- Prepare snap peas by dropping them in rapidly boiling water for just 20 seconds; immediately drain and dump into the ice bath, then drain in colander completely.
- Put prepared peas into a large salad bowl with the carrots, red bell peppers, and water chestnuts, cover, and keep cool.
- To prepare dressing, put sesame oil in a skillet over medium heat, add ginger and mushrooms and saute until fragrant, about 2 to 3 minutes.
- Stir in the garlic and red pepper flakes and cook an additional 1 minute.
- Stir in soy sauce, brown sugar, oyster sauce (if using), taste, and add salt if desired. Allow mixture to simmer for 2 to 3 minutes, stirring, until well blended. Remove from heat and allow to cool.
- Prepare salad by adding dressing to fresh vegetables in salad bowl, tossing to combine.
Serve on individual chilled salad plates with a sprinkle of toasted sesame seeds on each salad and enjoy!