Snow Pea Salad with Japanese Dressing


Preparation info

  • Difficulty


  • Serves


Appears in

The Cook's Book of Everything

The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 250 g (9 oz) snow peas (mangetout), trimmed
  • 50 g ( oz) snow pea (mangetout) sprouts
  • 1 small red capsicum (pepper), julienned
  • ½ teaspoon dashi granules
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon soft brown sugar
  • 1 garlic clove, crushed
  • 1 teaspoon very finely chopped ginger
  • ¼ teaspoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame seeds, toasted


  1. Cook the snow peas in a saucepan of boiling water for 1 minute. Drain, then put into a bowl of iced water for 2 minutes. Drain well and combine with the sprouts and capsicum in a serving bowl.
  2. Dissolve the dashi granules in tablespoons of hot water. Whisk in the soy sauce, mirin, sugar, garlic, ginger, oils and half of the sesame seeds. Pour over the salad and toss to combine. Season, and serve sprinkled with the remaining sesame seeds.