Snow pea and pickled ginger salad
12 minutes
The sharp taste of pickled ginger blended into natural yoghurt turns a simple salad into a great accompaniment for plain roasts or grills of beef, chicken or fish.
Pat Alburey
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Ingredients
Serves: 4
- 350g snow peas
- salt
- a small bunch of chives
- For the dressing
- 50g pickled ginger
- 1 tablespoon light olive oil
- 1 teaspoon sesame seed oil
- black pepper
Directions
Preparation:10min ›
Cook:2min ›
Ready in:12min
- Put a pot of water on to boil. Top and tail the snow peas. Add to the pot with a little salt, bring back to the boil and cook for 1–2 minutes, until tender but still crisp. Drain and put aside.
- To make the dressing, shred the pickled ginger into a salad bowl. Add the black pepper to taste and mix well.
- Add the snow peas to the bowl and toss to coat with the dressing. Snip the chives over the salad.
NUTRIENTS PER SERVING:
good source of vitamins B group, C and E.
COOK'S SUGGESTION
Finely sliced pickled ginger, sometimes called sushi ginger, is served with Japanese dishes and may be found in Asian food markets and larger supermarkets.
