I made a light, soba salad tonight using fresh shelled peas and sugar snap peas and when I saw pea shoots on sale at the grocery store, I started thinking about how I could incorporate them into my dressing! Pea shoots have a very mild pea flavor and are are super crisp and refreshing!
Skill Level: Easy
Time to Make: 5 minutes
1 bunch pea shoots (About 1 cup)
1 Thai chili pepper or serrano pepper
4 cloves garlic
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
1/3 cup neutral oil (such as grape seed, canola, or vegetable)
Sugar, salt and pepper to taste
Prep Ingredients: Peel the garlic and trim the scallions and pepper.
Start the Salsa: In a food processor, combine the pea shoots, chili pepper, scallions, and garlic and pulse until finely chopped. Add the sesame oil, rice vinegar, and soy sauce and pulse. Slowly stream in the oil and continue pulsing until the dressing is smooth and creamy. Season to taste with a pinch of sugar and a touch of salt and pepper if desired.
Storage: Store in an airtight container in the fridge for up to 7 days. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!