Snow Pea Shoot Cranberry Salad is drizzled with a Spicy Pecan Dressing. It’s beautiful, vegan, gluten-free and dairy-free — and it’s the perfect centerpiece for a special event or holiday.
Last week I shared my love of baby bok choy from Jade Asian Greens, and today I’m sharing their Snow Pea Shoots (Dau Miu), which I think are one of the most stunning and interesting greens around.
Inspiration for Snow Pea Shoot Cranberry Salad
There’s no end to the beauty of the delicate, lacy tendrils, and the tender leaves have a delicious flavor that’s somewhere between peas and spinach.
The beauty of this green was all the inspiration I needed to create a dish.
The addition of the crispy rice also makes it hearty enough to stand alone for a scrumptious dinner!
While it might look like this Snow Pea Shoot Cranberry Salad would take a while to create, you can whip this up within 30 minutes.
Reasons love recipes with snow pea shoots:
- They make any dish beautiful.
- Their subtle pea flavor is delicious.
- They’re tasty when eaten raw or cooked.
- They are packed with antioxidants and vitamins.
Spicy Pecan Dressing for this Snow Pea Shoot Cranberry Salad
The spicy pecan dressing for this snow pea shoot salad is over-the-top, and can be used for other salads too.
It’s both sweet and spicy with fresh citrus and chili paste. Finely chopped pecans thicken it up a bit, add texture, and a hint of maple flavor.
When I’m cooking with these snow pea shoots, I often put a sprig or two, like the one above, in a small vase with a few fresh flowers.
It’s gorgeous and brightens up any room!
Snow Pea Shoot Cranberry Salad is just one of many unique ways to use greens from Jade — here are many more recipes to explore.
Want even more delicious ideas for how to use the pea shoots? Get them here on the Best Recipes Using Pea Shoots Pinterest Board.
And you can follow Jade on Instagram, Facebook and Twitter.
If you think this snow pea shoot salad is pretty, check out how the snow pea shoots dress up this recipe.
I hope you love this Snow Pea Shoot Cranberry Salad as much as I do!
More recipes with pea shoots:
*I was compensated for this recipe by Jade Asian Greens. As always, all opinions are my own, and I only work with quality products from brands I love.
This beautiful Snow Pea Shoot Salad is drizzled with a Spicy Pecan Dressing. It's vegan, gluten-free and dairy-free -- and it's the perfect centerpiece for a special event or holiday.
- ¼ cup grapeseed oil
- ¼ cup cooked brown rice
- pinch of cayenne pepper
- salt and freshly ground black pepper
- 2 Navel oranges
- â…“ cup shallots, thinly sliced
- ¼ cup dried cranberries
- ¼ cup raw pecans
- 2 tablespoons fresh orange juice (from saved scraps from the salad)
- 1 tablespoon unseasoned rice vinegar
- 2 teaspoons honey
- 1 teaspoon chili paste
- ¼ teaspoon salt
- 3 tablespoons grapeseed oil
-
To make the crispy rice: Line the inside of a small bowl with a paper towel and set it aside. Add the oil to a small sauce pot and place it over high heat. Once it’s hot, add the cooked rice and stir. Let it fry until it’s crispy, about 5 minutes. Use a slotted spoon to remove it from the oil and place it in the towel-lined bowl. Once the oil has drained a bit, remove the towel and add the pinch of cayenne, a sprinkle of salt and pepper, and mix. Set aside.
-
To prepare the oranges: Slice about ½-inch off both ends of the oranges. Then, standing the oranges on one of their bases, use a paring knife to carefully cut between the pith and flesh, moving the knife downwards and following the curve of the fruit. Continue this all the way around the oranges. To remove the segments, cut into each one, just inside its membrane. When you’re done removing the segments, you’ll be left with some of the flesh still attached to the membranes. Do not throw this away, as it will be used in the dressing. Add the orange segments to a large mixing or serving bowl.
-
Add the shallots, cranberries, crispy rice and the snow pea shoots to the bowl, and gently toss all of the ingredients together.
-
Add the pecans to a small saucepan and place over medium-low heat. Stirring a bit, cook until they’re very aromatic and becoming golden, about 3 minutes. Turn off the heat.
-
Squeeze 2 tablespoons of orange juice from the saved orange membranes, over the pecans in the pan. Add the vinegar, honey, chili paste and salt and stir to blend. Gradually whisk in the oil and then turn the heat to medium. Once it’s simmering a bit, after about a minute, pour it evenly over the salad mixture. (The warm dressing should slightly wilt the greens.)
-
Toss the salad and let it sit for at least 10 minutes before serving.
Catherine says
Lots of prayers for your Dad that he soon will be well and home. Lots of prayers for you and your family too.
valentina says
Oh Catherine, thank you so very much. xo
Dorothy at Shockingly Delicious says
Stunning salad, and look how much flavor you packed in there while still making it safe for those with food allergies. Well done!
valentina says
Thank you, Dorothy! Yes, it’s really not missing anything! 🙂 IMHO
JUAN CARLOS says
Lamento que su padre que esté muy enfermo, y espero que se mejore pronto.
saludos, abrazos y bendiciones
valentina says
Muchimas gracias, Juan Carlos. xoxo
Bintu - Recipes From A Pantry says
Super healthy, packed full of flavour. What’s not to love!
valentina says
Thank you! Enjoy! 🙂
Emma @ Supper in the Suburbs says
I’m one of these weird folks that just doesn’t like lettuce but I love spinach and I love pea shoots even more! Will definitely be trying this out.
valentina says
Yay! Perfect for you, then. 🙂
Felesha Bell says
I’ve never worked with snow pea shoots but they sure make a lovely salad!! Gotta try them.
valentina says
Hope you try them Felesha. Delicious cooked also!
Cricket Plunkett says
I’m not a big lettuce fan, never thought to try use pea shoots in a salad instead. It sounds so flavorful!
valentina says
Thank you! Hope you love it!
Amanda says
I may be the only person on the planet who has never had pea shoots. I love salads and think maybe the pea shoots will be a perfect addition.
valentina says
Thanks, Amanda. I’m sure you’re not alone. Hope you thy them, though. Delicious!
David says
Valentina – your timing is perfect! Last week, I bought a bag of pea shoots (more like pea sprouts) at the market. I used a few for garnishing some salmon, but have a bunch leftover. This is perfect, and I love the sound of the pecan dressing – I can see numerous uses for that!!
valentina says
I love it, David! So happy you have them at your market! Enjoy! XO
Bijouxs says
Hi Valentina! Oh I love pea shoots, at the market now! I made a Farmer’s Market Tartine with them, but this salad looks delicious. Best ~ Bijouxs
valentina says
Thanks so much Lynn! A Tartine sounds absolutely lovely! 🙂 xo V