Shrimp and Snow Pea Salad With Sesame 4.000

Scott Suchman for The Washington Post

Nourish Jul 1, 2015

In this refreshing and satisfying salad, crisp, green snow peas are cut on the diagonal into diamond-shaped shards, and chilled shrimp are halved to form thin semicircles that nestle seamlessly into the other ingredients, giving it an unforgettable, breezy elegance.

Serve as a main course for lunch or a light dinner, or in smaller portions as a first course.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings; main-course

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 canola oil (may substitute other neutral-tasting oil)
  • 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)

Directions

Bring a large pot of water to a boil over high heat. Fill a large bowl with cool water and ice cubes.

Add the snow peas to the pot; cook for 30 seconds or just until the snow peas turn a brighter green, then use a large slotted spoon or Chinese skimmer to transfer them to the ice-water bath. Let them cool for 30 seconds, then drain and pat dry. Add more ice and cool water to the bowl. Let the pot of water return to a boil.

Add the shrimp to the pot; once the water returns to a boil again, cook the shrimp for about 2 minutes or until just opaque. Drain, and immediately transfer them to the ice-water bath to cool. Drain and pat dry.

Cut each shrimp in half horizontally (creating 2 thin halves), placing them in a mixing bowl as you work. Trim the ends from the snow peas, then cut the peas on the diagonal into 1/2-inch diamond shapes; add them to the bowl along with the cabbage, radishes and scallions.

Whisk together the vinegar, canola oil, toasted sesame oil, ginger and salt in a liquid measuring cup until emulsified. Pour the dressing over the salad and toss to coat evenly.

Just before serving, sprinkle with the toasted sesame seeds and toss until evenly distributed.

NOTE: Toast the sesame sesame seeds in a small, dry skillet over medium-low heat until fragrant and lightly browned, shaking the pan as needed to prevent scorching.

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Recipe Source

From dietitian and cookbook author Ellie Krieger.

Tested by Bonnie S. Benwick.

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