Pea Salad with Oriental Dressing

Peas are easily grown in Ontario gardens.  Boiling or steaming peas brings out there sweetness by breaking down the tough outer shell (the cell wall). Although fresh peas are a spring delight, canned or frozen peas are available year round and are fairly inexpensive. Enjoy!


  • 2 cups fresh shelled peas (or frozen)
  • 3 cups sugar snap peas, washed and trimmed
  • 4 or 5 radishes, thinly sliced
  • 1 tbsp. toasted sesame seeds
  • Dressing:
  • 1 clove garlic, grated
  • 1 tbsp. grated fresh or frozen ginger
  • 2 tbsp. unseasoned rice vinegar
  • 2 tbsp. soy sauce
  • 1 tbsp. toasted sesame oil
  • 1 tbsp. palm sugar (or brown sugar)
  • salt and pepper to taste


  1. Blanch peas for about 30 seconds to 1 minute in boiling water. Drain and ‘shock’ in ice water
  2. Wash and slice radishes
  3. Put all dressing ingredients in a small mason jar and shake well.
  4. Assemble the vegetables and dress with enough dressing to coat.
  5. Salad can be served on a bed of mixed greens or spinach, if desired.