Pea Tendril Salad with a Warm Sesame and Red Chili Dressing

Gluten Free
Dairy Free
Health score
3%
Pea Tendril Salad with a Warm Sesame and Red Chili Dressing
15 min.
4
101kcal

Suggestions


Discover the vibrant flavors and delightful textures of our Pea Tendril Salad with a Warm Sesame and Red Chili Dressing! This refreshing salad is the perfect accompaniment to any meal, offering a burst of freshness that will enliven your palate. With its gluten-free and dairy-free attributes, it's a guilt-free indulgence that everyone can enjoy.

The slightly sweet and tender pea tendrils serve as the star of this dish, providing a unique green touch that is both nutritious and visually stunning. Paired with the warm, fragrant dressing, which elegantly combines the richness of roasted sesame oil with the sharpness of rice vinegar and a hint of umami from the fish sauce, this salad promises a delightful culinary experience.

The crispy shallots add a satisfying crunch and a touch of sophistication, while the black sesame seeds bring a nutty flavor and striking presentation that will impress your guests. Ready in just 15 minutes, this salad is not only a fantastic side dish but also makes for a wonderful starter or snack. Perfect for gatherings or intimate dinners alike, it’s an enticing way to incorporate greens into your diet.

Elevate your next meal with this simple yet elegant Pea Tendril Salad, and let its vibrant flavors and textures take center stage on your table!

Ingredients

  • tablespoon asian fish sauce 
  • servings sesame seed black for garnish
  • 0.5 tablespoon coarse salt 
  • tablespoon rice vinegar 
  • tablespoon roasted sesame oil 
  • 0.5 cup shallots thinly sliced

Equipment

  • bowl
  • frying pan
  • wok

Directions

  1. Rinse, drain and gently pat dry pea tendrils and coarsely chop for easier eating.
  2. Place them in a serving bowl or platter.
  3. Combine vinegar, fish sauce, salt, sesame oil and red Thai chili slices in a small bowl.
  4. Let the flavors meld for a few minutes then pour over pea tendrils. Toss to coat.
  5. Heat a wok or heavy skillet over high heat. When the pan is hot, add the peanut or vegetable oil and swirl before adding the sliced shallots. Lower heat and fry until the shallots begin to get dark golden brown, stirring so they don’t burn (about 8 minutes). Spoon some of the hot oil and all of the shallots over the pea tendrils. The hot oil will wilt the tendrils in some places.
  6. Sprinkle with sesame seeds for garnish and serve immediately.

Nutrition Facts

Calories101kcal
Protein9.08%
Fat64.24%
Carbs26.68%

Properties

Glycemic Index
28.75
Glycemic Load
1.53
Inflammation Score
-3
Nutrition Score
5.1921738225805%

Nutrients percent of daily need

Calories:101.09kcal
5.05%
Fat:7.5g
11.54%
Saturated Fat:1.06g
6.62%
Carbohydrates:7.01g
2.34%
Net Carbohydrates:5.12g
1.86%
Sugar:2.52g
2.8%
Cholesterol:0mg
0%
Sodium:1229.89mg
53.47%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.39g
4.77%
Copper:0.36mg
17.8%
Manganese:0.3mg
15.01%
Magnesium:42.27mg
10.57%
Calcium:91.9mg
9.19%
Vitamin B6:0.18mg
9.15%
Iron:1.56mg
8.69%
Fiber:1.89g
7.56%
Phosphorus:68.7mg
6.87%
Vitamin B1:0.08mg
5.44%
Selenium:3.56µg
5.08%
Folate:20.11µg
5.03%
Zinc:0.75mg
5%
Potassium:149.52mg
4.27%
Vitamin C:2.39mg
2.9%
Vitamin B3:0.52mg
2.62%
Vitamin B2:0.03mg
1.66%
Source:SippitySup