20 minutes
A vibrant and fresh salad with tender pea shoots, crunchy cabbage, peanuts, and a creamy ginger dressing.
Fresh Ginger, minced
tablespoons
Shallots, minced
teaspoons
Garlic, minced
teaspoons
tablespoons
teaspoons
Light Agave Nectar
teaspoons
tablespoons
cups
to taste
to taste
Tender Pea Shoots
0 oz
Red Cabbage, cored and thinly sliced
cups
sprigs
Roasted, Unsalted Peanuts, chopped
cups
Garlic Chips
cups
each
1. Make the Dressing
To prepare the creamy ginger dressing, combine the minced fresh ginger, minced shallot, and minced garlic with the unseasoned rice vinegar, white miso paste, light agave nectar, and silken tofu in a blender. Add the safflower oil and blend briefly to incorporate the ingredients. Continue blending until the dressing is smooth and creamy. Season with kosher salt and freshly ground pepper to taste.
2. Make the Salad
In a large bowl, combine the tender pea shoots with the thinly sliced red cabbage. Add the cilantro sprigs, chopped roasted unsalted peanuts, and garlic chips. Season the mixture lightly with kosher salt. Squeeze the juice of half a lemon over the salad and toss everything together to ensure the flavors are well-mixed. Drizzle the creamy ginger dressing over the salad and toss once more to coat evenly. Finish with a sprinkle of freshly ground pepper before serving immediately.
To keep pea shoots crisp, dress the salad just before serving to prevent wilting.
Look for vibrant, fresh pea shoots that are crisp and not wilted, preferably from a farmers' market.
Serve the dish as soon as it's dressed to maintain the crisp textures of the pea shoots and peanuts.
Taste and adjust the dressing for a balance of acidic, sweet, and savory elements, keeping in mind it should be a bit bold on its own.
Toast peanuts in a dry pan over medium heat and keep them moving for an even, golden color and fragrant smell.
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