Recipe: Sugar snap pea pod salad

This dish it’s really pretty, you’ll want to eat this when you see it. The leftovers were delicious too.

Peas are incredibly good for you and they’re in season so eat up. I’ll be making this again and doubling the recipe, so good.  This would be perfect to bring to a picnic or barbeque, it’s light, refreshing and crunchy.

You’ll need: (Extra points for organic, local and farmer’s market if applicable)

  • Some Sugar snap peas in the pods (in season in the North East right now) about 5 handfuls.  Rinsed and the de-stemmed. (Starting at stem, snap off the end and a little stringy part will still be holding on. Pull it gently to remove the ‘spine’ of the pod.) Cut in half.
  • 3 carrots, peeled and diced
  • 1/4 of a yellow onion, diced
  • 1 heaping teaspoon cilantro, chopped very finely, like seriously
  • the juice from 1/4 lime
  • About 1 tablespoon sesame oil, more or less, it goes a long way
  • 1 raw beet, peeled and cut into very thin slices, then diced
  • 1 teaspoon either really good fruit vinegar (I’ve got some pomegranate vinegar that is perfect for this, any fruit vinegar with good flavor will work, you don’t want too much acidity. A nice balsamic will do too.)
  • 1/4 lime

Now do this:

  1. Boil a pot of water big enough to cook the pea pods in with room for them to move. Once the water’s boiling well throw in the pods and cover, cook for 2 minutes. Strain and put them in an ice water bath to cool down immediately. Once they’re cold, put them back in the strainer to drain again. They’ll have lots of water in them so move them around a few times to help get the water out. This is the hardest part of this recipe.
  2. Take the pods and put them in a bowl. Add the onion, carrots, sesame oil, cilantro and lime juice, mix really well and  put in fridge until ready to serve.
  3. Take your beets and put them in a small glass. Add the vinegar. You don’t want to drown the beets at all, so use a light hand when pouring it in. Mix well and let sit until serving, stirring it around a few times to evenly coat the beets. You can even do this the night before.
  4. When serving, top the pea pod mixture with some of the beets. If you add them before they’ll bleed all over everything. It’ll still taste great but it won’t be a pretty.

Easy as that and really freakin’ delicious, I wish all meals were this simple and quick. Enjoy!

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