To start things off here is a very green, spring salad. If you love wasabi, you probably love wasabi pea snacks. This salad is by no means trying to compete with that crunchy, salt, spicy snack but rather offer a palate pleasing explosion of common Japanese flavors. In addition to wasabi, I use shiso leaves in the salad also known as Perilla or Japanese Basil. This herb is kind of an acquired taste to American palates, being both herbal, minty, slightly bitter and just in general, a flavor that doesn’t exist in Western cuisine. Thats a shame really because its a delightful flavor once you get used to it and a nutritious green that adds color and variety to any mix, especially ones with lime or other citrus and ginger.
The salad also uses 3 different kinds of peas/pea products. In addition to the traditional English Shelling Peas, the recipe also utilizes fresh Snap Peas and Pea Shoots. Pea shoots are the greens that peas grow on and are delicious. They are not to be confused with pea sprouts, which while would also be delicious in this salad, are the sprouts of peas, rather than the greens surrounding mature peas. Pea shoots can often purchased at Asian markets or can be pulled up from a home garden. In addition to salads, Pea Shoots also taste great lightly sautéed or added to soups.
Wasabi Pea Salad with Pea Shoots, Mint, and Shiso
For the Salad:
1 cups pea shoots, torn or cut into bite sized pieces
1 cups green leaf lettuce, torn or cut into bite sized pieces
1/2 cup, curly endive and/or raddicco, tor or cut into bite sized pieces
2 cups snap peas (edible pod peas), trimmed and clean of any strings or stems
1/4 cup fresh shiso leaves (Japanese Basil), torn or loosely chopped
1/4 cup fresh mint leaves, torn or loosely chopped
1 cup julienned carrot
Toss all ingredients in a large bowl. Yields 6 cups of salad.
For the Dressing:
1/4 cup lime juice
1 cup orange juice
1-2 TB wasabi powder
2 teaspoon prepared horseradish
1 TB prepared mustard, I used Eden’s Spicy Brown Mustard
1-2 teaspoons minced ginger (to taste)
Whisk all ingredients till well combined. Toss with salad. Yields 1.5 cups of dressing.
Some Nutrition Facts for the Entire Recipe (from Cronometer)
Carbs in grams:61
Fat in grams:2
Protein in grams:18
Fiber in grams: 18
Sodium in grams:150
Vitamin C % DV:481
Vitamin A % DV:113
Vitamin K % DV: 306
Iron % DV: 38
It also contains an array of B vitamins, calcium, potassium, zinc, manganese and magnesium.