Vietnamese Sugar Snap Peas Salad
Portions:
30Preparation Time:
Cooking Time:
Ingredients
- 1 bag (2 kg) Arctic Gardens Sugar Snap Peas
- 300 g Uncooked rice vermicelli
- 1/4 cup (60 ml) Chopped water chestnuts
- 1/4 cup (60 ml) Chopped bamboo shoots
- 2 tbsp (30 ml) Sesame seeds
- 2 tbsp (30 ml) Chopped green onions
Vinaigrette
- 2 cups (500 ml) Canola oil
- 1/4 cup (60 ml) Rice vinegar
- 1 tbsp (15 ml) Vietnamese fish sauce
- 3 tbsp (45 ml) Fresh squeezed lime juice
- 1 tbsp (15 ml) Fresh ginger, chopped
- 2 tbsp (30 ml) Fresh mint, chopped
- 1/4 cup (60 ml) Fresh cilantro, chopped
- 1 tbsp (15 ml) Finely chopped garlic
- 1 tsp (5 ml) Salt
- 1/2 tsp (2.5 ml) Ground black pepper
Preparation
- Boil or steam the snow peas for 2 to 3 minutes. Let cool in the fridge.
- Cook the rice vermicelli in boiling salted water for 4 minutes. Rinse under cold water to stop the cooking process.
- In a bowl, mix together all of the vinaigrette ingredients.
- In another bowl, mix together the water chestnuts, bamboo shoots, and green onions. Add the snow peas and rice vermicelli and mix well.
- Pour in the vinaigrette, mix gently and set aside in the fridge for 30 minutes to allow the flavours to develop.
- Serve cold and sprinkle some sesame seed and chopped chilis on top when serving.
