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.
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.
Snow Pea Shoot Salad
- 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.