Carrot Snow Pea Salad Recipes

Steps:

• Peel and trim the carrots and slice them thin.
• Place the carrots in a saucepan and cover with salted water. Bring to a boil and simmer for 1 minute. Add the snow peas. Return to a boil and cook for 1 minute. Drain.
• In a nonstick skillet, melt the butter and add the olive oil. Add the sesame seeds. Cook, stirring until lightly browned; add the carrots and the snow peas, the cumin and the scallions. Check for seasoning, and saute, stirring, for 1 minute.

Steps:

• In a large cast-iron skillet or wok, stir-fry carrots in butter for 3 minutes Add the snow peas, shallot and salt; stir-fry 2 minutes longer or until vegetables are crisp-tender. Stir in sherry; heat through.

Steps:

• In a large skillet, saute snow peas in butter for 3 minutes. Add carrots and garlic; saute 1-2 minutes longer or until vegetables are crisp-tender. Add remaining ingredients; heat through.

Steps:

• In medium bowl, combine all ingredients with vinaigrette.

Steps:

• Toss one 10-ounce bag shredded carrots, 2 cups julienned snow peas and 4 thinly sliced scallions. Drizzle with 1/3 cup Asian sesame dressing and toss. Add 2 cups crisp chow mein noodles just before serving.

Steps:

• Whisk together the soy sauce and cornstarch in a bowl until cornstarch is completely dissolved; set aside.
• Prepare a skillet with cooking spray and place over medium heat; drizzle in the sesame oil. Place the snow peas and carrots in the skillet; stir-fry for 2 minutes. Pour the broth over the vegetables. Bring to a boil, cover, and reduce heat to low; simmer until vegetables are slightly softened, about 5 minutes. Stir in the soy sauce mixture; continue to stir-fry until the sauce has thickened.

Steps:

• Bring vinegar, sugar, ginger, salt, garlic, and cloves to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat and let steep, uncovered, 30 minutes. Discard cloves.
• While pickling liquid steeps, blanch carrots in a 6- to 8-quart pot of boiling salted water 30 seconds, then transfer with a large slotted spoon to a bowl of ice and cold water to stop cooking. Lift out carrots with slotted spoon and drain in a colander. Transfer to paper towels and pat dry.
• Blanch snow peas in same pot of boiling water 30 seconds, then transfer to ice water, drain, and pat dry in same manner. Cut each snow pea lengthwise into 4 strips.
• Blanch cabbage in same pot of boiling water 5 seconds, then transfer to ice water, drain, and pat dry.
• Just before serving, toss vegetables with pickling liquid and chile in a large bowl.

Steps:

• Bring a large pot of water to a boil. Add the broccoli, carrots and snow peas and blanch for 30 seconds. Drain, refresh under cold running water and drain again. Place in a large bowl. Add the remaining ingredients and toss to coat. Let stand for 1 hour. Divide among 4 plates and serve.

Steps:

• Snip ends and remove string from snow peas. Fill a large bowl full of ice water.
• Bring a large saucepan of salted water to a boil, and add snow peas and carrots.
• Cook just until snow peas turn bright green, about 15 seconds, drain and plunge into cold water. Drain well and pat dry.
• Cut snow peas diagonally into ½-inch (1-cm) wide pieces. Place in a bowl along with carrots.
• To prepare dressing, whisk soy with lemon juice, sesame oil, sugar and wasabi powder, making sure sugar and wasabi powder are dissolved.
• Stir with snow peas and carrots. Taste and add salt if needed. Sprinkle with sesame seeds.

Steps:

• In a large skillet, saute snow peas in butter for 3 minutes.
• Add carrots and garlic and continue to saute for 1-2 minutes longer or until veggies are crisp-tender.
• Add honey, salt and pepper and heat through. Serve immediately.