Go Back
+ servings
Snow Pea Shoot-Cranberry Salad with Crispy Rice & Spicy Pecan Dressing -- vegan, gluten-free, dairy-free and a spectacular centerpiece for a holiday table!

Snow Pea Shoot Salad

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.

Course Salad
Cuisine Argentinian, American
Keyword holiday salads, great for a dinner party, pretty salads
Prep Time 30 minutes
Total Time 30 minutes
Servings 4
Calories 344 kcal
Author Valentina K. Wein




  • 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



  1. 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.

  2. 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.

  3. Add the shallots, cranberries, crispy rice and the snow pea shoots to the bowl, and gently toss all of the ingredients together.


  1. 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.

  2. 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.)

  3. Toss the salad and let it sit for at least 10 minutes before serving.