Asian Style Sugar Snap Pea Shoot Salad

Salads are a great starter to any meal and most are easy to make and are a great source of vitamins. Sugar snap pea shoots have a delicate light flavor and texture that your ordinary greens don’t have. Sugar snap peas germinate quickly, which will allow you to create this salad within weeks of planting the seeds. If the pea shoots are ready during the week use them! Don’t wait for the weekend to create this spectacular salad that is very easy to make. Teach your children how to cut the newly sprouted pea shoots and they will enjoy it too allowing you to concentrate on the rest of your meal. If you want another version of a pea shoot salad try our recipe Sugar Snap Pea Shoots and Grape Tomato Salad Tossed with Lemon Infused Olive Oil. Ingredient amounts will serve four.


4 oz. package of shiitake mushrooms cleaned, stems removed and julienned, about 1 cup
3 handfuls of freshly picked pea shoots, about 4 cups
2 tablespoons of toasted sesame oil
1 tablespoon of soy sauce
2 tablespoons of sesame seeds
2 tablespoons of toasted sesame oil
1 tablespoon of soy sauce


Heat the first two tablespoons of sesame oil over medium high heat and sauté mushrooms until tender and they begin to brown. Add 1 tablespoon of soy sauce and sesame seeds, sauté for another minute to blend flavors and reduce sauce. Remove mushrooms and place them in a small dish and refrigerate to cool about 15 minutes. Rinse and drain pea shoots, place in a large bowl, toss with mushrooms, soy sauce and sesame oil.

Chatty Advice

When making any of our gluten-free recipes take care in reading the labels of any packaged or canned products. If there is a label on anything you are using, read it or ask to make sure that it is indeed gluten-free. Many products vary in ingredients from brand to brand. Some examples of this can be found when looking at the labels of soy sauce, mustard, distilled vinegar, and even chicken broth.

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