Three-Tiered Baby Pea Shoot Salad

Name: Three-Tiered Baby Pea Shoot Salad (三层豆苗沙拉)
Cuisine: Chinese
Ingredients: 1 tablespoon sugar or agave nectar; 1 tablespoon sugar or agave nectar; ¼ teaspoon Dijon mustard; 1 garlic clove, smashed and minced; 2 tablespoons rice wine vinegar; 1 teaspoon lemon juice; 1 teaspoon soy sauce; ¼ teaspoon salt; 1 pinch of ground white pepper; 1 pinch of powdered ginger; 2 tablespoons toasted sesame oil; 1 cup (240 ml) neutral oil; 1 cup (4 ounces / 115 g) julienned (unpeeled) sweet potato; 1 tablespoon hoisin sauce; 1 tablespoon chili oil (homemade, or store-bought); 3 cups (2 ounces / 55 g) baby pea shoots, washed, trimmed, and cut in half if long; 2 cups (4 ounces / 115 g) thinly sliced napa cabbage or romaine lettuce; 2 cups (4 ounces / 115 g) thinly sliced napa cabbage or romaine lettuce; 1 Persian cucumber (unpeeled), julienned; ½ small Fuji apple (unpeeled), julienned; Red chili flakes (optional)

三层豆苗沙拉

Preparation info

Serves
2
as a main or 4 as a side

Difficulty
Easy

Appears in

House of Nanking

By Kathy Fang and Peter Fang

Published 2025

About

KATHY: I still remember the day my dad first created his famous pea shoot salad, a delicious mix of baby pea shoots, shredded napa cabbage, cucumber, and apple tossed in a tangy sweet and sour dressing with a touch of spice, topped with hot crispy julienned sweet potatoes. I was honestly surprised my dad pulled it off, considering Chinese people don’t eat salads. Growing up, the closest we got to eating salad was the coleslaw from KFC and the complimentary iceberg lettuce a

Ingredients

Asia
China
Side dish
Main course
Vegan

Ingredients

Method