I adapted this recipe from one I found in The Best of Cooking Light cookbook. This salad has wonderful vegetables, textures and flavors. The dressing was subtle but delicious with the sweet and crunchy peas, carrots and red peppers. It paired nicely with the Korean-Style Pork Tenderloin and a tasty Spicy Cucumber Salad with Peanuts. Both of my kids really enjoyed this salad, especially my son.
- 1/2 lb sugar snap peas, trimmed
- 1/2 cup julienne cut carrots
- 1/2 cup sliced mushrooms
- 1/2 cup julienned cut red pepper
- 2 tsp toasted sesame seeds
- 2 tsp dark sesame oil
- 1 tbsp peeled fresh ginger, minced
- 1 tbsp fresh garlic, minced (about 4 cloves)
- 1/4 tsp crushed red pepper
- 1 tbsp oyster sauce
- 1 tbsp low sodium soy sauce
- 1 tbsp sugar
- 1/8 tsp salt
To prepare the dressing, heat oil in a small saucepan over medium heat. Add ginger; sauté 2 minutes. Add garlic and crushed red pepper; cook 1 minute. Stir in oyster sauce, soy sauce, sugar, and salt; bring to a simmer. Remove from heat.
To prepare the salad, cook peas in boiling water 30 seconds. Drain and rinse with cold water. Combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad; toss well. Sprinkle with sesame seeds. Enjoy.