Pot Sticker Salad With Snap Peas Recipe 45 Recipes

POTSTICKER SALAD

Steps:

• Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with 1/2 inch of water). If using a metal steamer basket, spray the bottom with nonstick cookig spray. Bring the water to a boil. Place the potstickers in the basket (or skillet) followed by the carrots, cover, and steam for 4 minutes. Add the snap peas and edamame, cover, and steam until the potstickers are cooked through and the vegetables are tender, 4 to 6 minutes. Meanwhile, in a small bowl, combine the soy sauce, rice wine vinegar, red chili paste and sesame oil. Divide the bean sprouts among bowls and top with the potstickers and vegetables. Sprinkle with the scallions, peanuts and cilantro. Serve with the sauce (I topped each bowl with 1-2 T sauce). Serves 4. Adapted from Real Simple.

RAW SNAP PEA SALAD

Steps:

• In a large bowl, combine 1 pound trimmed sugar snap peas (strings removed, if necessary), sliced 1/4 inch thick on the diagonal, 1 cup finely chopped red onion, 3 tablespoons fresh lemon juice, and 2 tablespoons olive oil. Season with coarse salt and ground pepper. Let stand, tossing occasionally, 10 minutes.

POT STICKER SALAD WITH SNAP PEAS RECIPE - (4/5)

Steps:

• 1. Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with 1/2 inch of water). Bring the water to a boil. Place the pot stickers in the basket (or skillet), cover, and steam for 4 minutes. 2. Add the snap peas and carrots, cover, and steam until the pot stickers are cooked through and the vegetables are tender, 4 to 6 minutes. 3. Meanwhile, in a small bowl, combine the soy sauce and sesame oil. Divide the bean sprouts among bowls and top with the pot stickers and vegetables. Sprinkle with the peanuts and scallions. Serve with the sauce.

SUGAR SNAP PEA SALAD WITH LEMON AND DILL

Steps:

• Slice sugar snap peas on the diagonal into 1/2-inch pieces (about 2 1/2 cups). Add sunflower seeds, juice and zest of half the lemon, feta cheese, sunflower oil, and dill. Season with salt and black pepper. Toss to combine. Garnish with slices of lemon and additional feta.

POTATO SALAD WITH GREEN SUGAR SNAP PEAS

Steps:

• Trim off ends of snap peas and remove strings.
• In a saucepan, add snap peas and cover with water. Add salt, bring to a boil and cook for 3 to 4 minutes until crisp and tender. Drain.
• Place potatoes in a saucepan. Add water to cover and salt. Bring to a boil, simmer for 20 minutes or until potatoes are tender. Do not overcook. Drain. The salad should be made while potatoes are still warm.
• Peel potatoes and cut them into 1/4-inch slices. Leave skins on if desired. Place slices in a bowl and add snap peas. Add vinegar, oil, shallots, garlic, chervil, salt and pepper. Toss and blend well. Serve immediately.

SNAP PEA SALAD

Steps:

• So long as you find the right snap peas, you'll have a smashing salad. But I find that putting your knife to them adds even more excitement, a little textural variation and attractiveness. Accordingly, run the tip of your knife along the spine of some of the larger pods, open them like a book to expose the peas, and gently pull to separate the two sides of the pod. Slice others diagonally in half or thirds. Keep small ones whole.
• Combine the peas and mint in a large bowl. Pour in the dressing and toss gently but well. Season to taste with more salt and lemon, if you'd like. Add the arugula to the bowl and toss gently to coat the leaves in the dressing without bruising them. Arrange it all prettily on a platter and serve straightaway.