Description
This vegan, gluten-free Thai-inspired Snow Pea Carrot Salad with Mint Green Tea Vinaigrette is easy as 1, 2, 3—and it’s oh-so-special thanks to this flavorful vinaigrette made with green mint tea, ginger, and sesame oil, and a crunchy salad mix of snow peas, shredded carrots, greens, and peanuts.
Ingredients
Scale
Mint Green Tea Vinaigrette:
- 2 mint green tea bags
- 1/3 cup boiling water
- 1 ½ tablespoons sesame seed oil
- ½ teaspoon agave syrup (optional)
- 1 teaspoon grated fresh ginger
- Pinch crushed red pepper
- Pinch salt (optional)
- Drizzle red hot chili oil (optional)
Salad:
- 4 cups chopped greens (i.e., kale, collard, spinach, arugula)
- 2 medium (about 3.5 ounces each) carrots, shredded
- 8 ounces fresh snow peas, cut in half
- 1/4 cup peanuts
Instructions
- To make vinaigrette: Steep teabags in boiling water in a small dish for about 1 hour. Squeeze tea out of tea bags. Whisk in sesame seed oil, agave syrup ginger, crushed red pepper, and a pinch of salt (optional). Drizzle with red hot chili oil, if desired.
- To make salad: Toss together greens, shredded carrots and snow peas in a large salad bowl. Toss in vinaigrette. Sprinkle with peanuts. Serve immediately.
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Makes 8 servings (about 1 1/4 cups each).
- Prep Time: 12 minutes
- Category: Salad
- Cuisine: Asian, American
Nutrition
- Serving Size: 1 1/4 cup (with dressing)
- Calories: 93
- Sugar: 2 g
- Sodium: 27 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 3 g
