Wasabi peas on a salad

ynnej

14 years ago

Some things just make sense. I love salad, I love wasabi peas, and now I know that I love them together.

Now that I'm getting into writing down my recipes, I thought I'd share one with all of you.

Wasabi Pea Salad with Sesame Dressing

Sesame Dressing

(This makes about 8 servings worth)

1/2 cup soy sauce

1/4 cup rice vinegar

3 tbsp sugar

2 cloves garlic, crushed

4 tbsp sesame oil

1/2 tsp ginger, minced or grated finely

1/2 tsp sriracha ("whaddya put that in everything?" Yes, yes, I pretty much do)

1/2 cup olive oil

Combine all ingredients except for olive oil. Slowly stream in olive oil while whisking. Store in airtight bottle in fridge for up to two weeks.

Salad:

Spring Mix

Carrots

Red and Green Onions

Wasabi Peas

Avocado

Edamame (if you have it, I didn't)

What can I say? It's a salad! The only rule here is to add the avocado last, so it doesn't get all mashed up when you combine. Otherwise, just do your thing!

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Comments (12)

trixietx
14 years ago
I can't wait to try your recipe, it looks delicious! Thanks for sharing.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
14 years ago
Sorry to say, you are not the only one. LOL!

I like Wasabi peas on my salad, except I make them into pea powder to sprinkle on top.

Very nice salad and timely, with many who have posted the need to go on a more healthy diet.

BTW, very nice blogg and informative. Thanks for sharing.

dcarch
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ynnej
Original Author
14 years ago
Thank you very much. But now I am on a wasabi pea kick. So here is another.

Wasabi-encrusted eggplant

Wasabi- Encrusted Eggplant

1 large eggplant, sliced to 1/4" thickness, salted and drained
3 cups wasabi peas, ground

2 eggs
1/2 tsp ground ginger
1 tsp garlic powder
1 tsp onion powder
2 tbsp sesame oil
2 tbsp vegetable oil, for frying

In small shallow bowl, mix together eggs, seasonings, and sesame oil. Heat medium sized frying pan to medium high. When oil is hot, dip eggplant slices into egg mixture, then into ground wasabi peas, coating well on both sides. Fry eggplant until just golden on both sides (I did batches of 3-4 at a time.) Let drain on paper towel. Serve with your choice of dipping sauce- hoisin works well here.
Lars
14 years ago
I love wasabi peas also - both your recipes look great, and I will try both of them, starting with the salad. The sesame dressing looks especially nice. I make a marinade for tuna that has very similar ingredients except that I use wasabi powder instead of sriracha, although I do add a couple of fresh hot chilies because I have them in my yard. Last night I made tuna using that marinade, and I made a sauce for the tuna from some of the marinade to which I add an equal amount of water and a bit of cornstarch. I microwave the sauce for a few seconds to heat it up and to get the cornstarch to thicken it. All we had last night was Ahi tuna and tabouli, but it was enough. Normally I would have made rice and some frozen peas and corn, but I had already started the tabouli.

Thanks for sharing!

Lars
Bumblebeez SC Zone 7
14 years ago
That eggplant looks great! I might have to try that although I'm not a huge eggplant fan. But I love wasasbi peas too.
User
14 years ago
Great looking salad.

I'm not a big salad fan, but I do like an Asian style salad dressing. I make mine very similar to yours but add a touch of sweetness with Thai Sweet Chili sauce instead of sriracha.

Do a google search (and google images) and you will find lots of people like yourself who are cooking with wasabi peas.

Ann
ynnej
Original Author
14 years ago
Yes, Ann, it is nearly impossible to come up with something that hasn't been done yet (although I do feel that my eggplant idea was fairly original.) Unfortunately for many vegetarians, the word "thai" often means "fish sauce," and this is the case with many sweet chili sauces.
User
14 years ago
Yes, I know what you mean.

The Thai Sweet Chili Sauce I use contains:

Sugar, Water, picked Red Chili, Vinegar, Garlic, Salt and Xanthan Gum.

I'm enjoying your blog.

Ann
ynnej
Original Author
14 years ago
Thank you, Ann, I enjoy yours very much. What brand is your sauce? Or is it homemade? Thanks.
seagrass_gw Cape Cod
14 years ago
I love wasabi peas, but have learned to avoid them since both my husband and I each broke a tooth eating them. The most expensive food I can imagine - $1400 each to have crowns put on our teeth :0(

When we were travelling in Japan, we became addicted to this snack food that I can only describe as kind of like cheese puffs, but it was wasabi and rice flour with a bit of a sugary coating. They were green. We got to the point where everyone had to have their own bag because they were too good to share.

I love fresh edamame in a salad. Your recipe looks delicious. I would probably sub sliced almonds for the wasabi peas. That would give the crunch and save a trip to the dentist.

Thanks for the recipe!

seagrass
ynnej
Original Author
14 years ago
Seagrass, that is just awful! I get nervous every time I eat a Nature Valley bar- my friend lost a tooth eating one. That wasabi puff snack sounds to die for!
Lars
14 years ago
Seagrass, the snack you had was probably a type of Sembei crackers. Sembei are easy to find in your local Japanese market, but they will not have the variety that you can find in Japan. I first had them when Andy_in_Japan sent me some in a swap. Then I discovered that I could buy them at Mitsuwa Market, just a mile from my house, but I would not have known what they were if she had not sent them to me. Some are puffier than others, and the ones from Japan were the puffiest and also the crunchiest.

I missed the link to Jenny's blog - can someone email it to me?

Lars