the taste space

Sesame, Edamame and Pea Shoot Salad

Posted in Mains (Vegetarian), Salads by janet @ the taste space on April 22, 2011


Can you taste spring?

I can and it tastes like this salad. It is light, fresh and filled with green vegetables bursting with flavour.

It may have been snowing this week, but I felt the the need to bring spring back into my cooking.

Unfortunately, my own pea shoots are still too small to harvest, so I went back to T&T to pick up some more pea shoots for an instant boost of spring.

Inspired by Gourmet (June 1994), the base of this salad comes from pea shoots, which are sweet like peas with a nice body from the stems and delicate leaves.  I topped it with fresh sweet sugar snap peas, edamame and carrots and coated it in a subtle sesame dressing. The star of this dish are the veggies, not the dressing.

The thing I love about this salad, though, besides its mouthful of spring, is that it is a very satisfying salad. Deceivingly so, it fills you up.  The edamame really helps to increase the fat and protein levels. While each serving of this salad has only 180 calories, it also boasts 11g of protein, 22g of carbohydrates (7g fiber) and 7g of fat. That is something everyone could use from a salad!


This is my submission to Ivonne at Cream Puffs in Venice for this week’s Magazine Mondays, to Deb for this week’s Souper Sundays, as well as to April in the Raw (substituting some of the toasted elements, and not cooking the edamame).

Sesame, Edamame and Pea Shoot Salad

1 cup shelled frozen edamame
3 cups sugar snap peas, ends trimmed (260g)
1 large carrot, julienned (140g)
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1/2 to 1 tablespoon agave nectar (or honey or maple syrup)
2 teaspoons sesame seeds, toasted lightly
2 teaspoons tamari or soy sauce
6 cups pea shoots, washed and roughly chopped (245g)

1. Bring water to a boil in a large skillet. Once boiling, cook edamame for 2-4 minutes, until tender but not mushy. Drain, rinse and set aside.

2. Add trimmed sugar snap peas and carrot to edamame.

3. Create the dressing: Mix together the rice vinegar, toasted sesame oil, agave nectar, sesame seeds and soy sauce.

4. Prior to serving, mix in the pea shoots with the vegetables and toss with the dressing. Serve immediately.

Serves 4.

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22 Responses

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  1. mwbewick said, on April 22, 2011 at 6:36 AM

    Love it.

  2. […] A lovely and simple recipe for a sesame, edamame and pea shoot salad on The Taste Space blog, here. […]

  3. megi said, on April 22, 2011 at 7:51 AM

    I can definitely taste spring from the photo, it looks delicious and so colourful and pretty as always.

  4. Joanne said, on April 22, 2011 at 12:28 PM

    I really hope that I fine pea shoots at the farmer’s market this weekend! I’ve been loving seeing just how you use them, and this salad looks truly delicious! Something I definitely need to try!

  5. Ricki said, on April 22, 2011 at 1:28 PM

    LOVE this! It’s not only gorgeous (yes, totally evocative of spring), but healthy and, I have no doubt, delicious. Great salad. On the “to make” list, stat! :)

  6. Priya said, on April 22, 2011 at 3:29 PM

    Wat a fabulous salad, truly catchy and wonderful;;

  7. veggiegrettie said, on April 22, 2011 at 5:36 PM

    I love pea shoots, but usually have them cooked. This looks fresh and fantastic!

  8. Kankana said, on April 22, 2011 at 8:42 PM

    I love pea shoots and this salad looks so healthy and tasty. I know I will love this salad.

  9. torviewtoronto said, on April 24, 2011 at 11:01 PM

    looks wonderful delicious

  10. DebinHawaii said, on April 24, 2011 at 11:50 PM

    This does really look like a plate full of spring. I love edamame and this combination looks wonderful. Thanks for sending it to Souper Sundays. ;-)

  11. ericascime said, on April 30, 2011 at 4:09 PM

    I am making this for lunch tomorrow :)

  12. […] you are as well, here is a salad to bid its arrival. I got the inspiration for this salad from the Sesame, Edamame and Pea Shoot Salad at the Taste Space. I didn’t have pea shoots, rice vinegar or agave nectar so I played around […]

  13. Ivonne said, on May 16, 2011 at 10:26 PM

    You had me at pea shoots. This is so gorgeous. Bring on spring!

  14. […] Janet from The Taste Space made a Sesame, Edamame and Pea Shoot Salad inspired by the June 1994 issu…. […]

  15. […] Except, I didn’t want to julienne 12 oz of broccoli by hand. I mean, I could, and I have in the past, but I wasn’t keen to do it this […]

  16. Ashley said, on June 8, 2011 at 12:57 AM

    Umm Janet I think you totally created this salad for me! Everything about it sounds extremely perfect and delicious.

  17. […] of meats for guests, whereas I typical reign in the salad department. I have revisited some of my old favourites, and of course, tried out a few new ones that will be shared shortly, including this […]

  18. […] of meats for guests, whereas I typical reign in the salad department. I have revisited some of my old favourites, and of course, tried out a few new ones that will be shared shortly, including this […]

  19. […] I christened my new spiralizer (thanks Rob!) by making zucchini noodles. I have done julienning by hand, and this is infinitely easier, consistent and pretty! Just look at these long strands of […]

  20. […] of my friends, knowing my love of healthy food, specifically with my pea shoot infatuation, gifted me with some radish […]

  21. […] Sesame, Edamame and Pea Shoot Salad […]

  22. Pea Tips | fresh and crisp said, on March 26, 2013 at 1:14 AM

    […] With summer time approaching, pea shoots can also be served salad-style-something that’s foreign to me as my mother, and any Chinese/Taiwanese restaurants I’ve been to have always served them cook. But this easy edamame, sesame and pea shoot recipe by the taste space  looks delicious.  […]


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