Asian Pea Sprout Salad
Asian Pea Sprout Salad – A colorful blend of vegetables, crispy oven-baked wonton strips, and pea sprouts tossed in a mouthwatering almond dressing. Healthy, filling, vegan, and oh-so-good!
My sister always goes crazy over salads when we go out to eat, but not me. I usually consider them just plain boring. When we were growing up in Africa, we always joked about salad being for cows.
And I truly believed that until it became fashionable. It became what everyone ate to be healthy. But I still didn’t get it; let’s blame it on teenage rebellion. But, as you grow older, no one forces you to eat salad. It becomes a natural progression to adulthood, and that’s what happens to me. I grew up, and so did my tastebuds.
When I tried the Americanized version of an Asian salad in a restaurant, it was love at first bite. What a flavor explosion!
Why Pea Sprouts in Salad Works
Pea shoots are tender, crunchy goodness that tastes like baby peas without the mush. Top that off with classic Asian spices and sauces, and you have a healthy match made in heaven.
If you can’t find them in the organic section of your supermarket, try your local Korean grocery store. The one close to my house recently had them on sale, and I took advantage of it.
Why? These babies are among the top 5 best microgreens you can grow at home. Pea sprouts are packed with nutrients, my friend. Not only that, they’re no-fat, low-calorie, and full of vitamins and minerals. Delicious and nutritious for the win!
Ingredients You’ll Need
- Wonton Wrappers – When sliced and toasted, they add a pleasant crunch to your salad. If you’re looking for a gluten-free salad, leave them out or replace them with tortilla chips.
- Salad Greens – Pea sprouts, napa cabbage, Romaine lettuce, kale, spinach, purple cabbage, green cabbage, spinach, you name it.
- Carrots – Shredded carrots add a gorgeous splash of color.
- Add-Ins – Mango, avocado, scallions, toasted sesame seeds, and parsley add the perfect balance of sweet and creamy.
- Almond Butter Dressing – Dark sesame oil, canola oil, apple cider vinegar, soy sauce, honey, garlic, ginger, almond butter, salt, and sriracha deliver a sweet, tart, and spicy salad dressing with an Asian flair. No refined sugar and less oil is always a good thing!
How to Make Asian Pea Sprout Salad
- Preheat oven to 400℉ (205℃). Spray a baking sheet lined with parchment or foil with non-stick cooking spray.
- Cut the wonton wrappers into strips and lay them on the baking sheet.
- Bake for 8-12 minutes until wonton strips are crispy and lightly golden brown (the time will depend on your oven). Please watch them closely so they don’t burn. Then remove them from the oven and allow to cool.
- To deep fry, heat the oil to 350-375℉ (180-190℃). Deep fry the wonton strips for 2-3 or until golden brown. Set aside.
- Greens – In a large bowl, combine salad greens (napa cabbage, etc.), carrots, scallions, pea sprouts, mango, avocado, parsley, and wonton strips. Sprinkle the sesame seeds over the top. (Photos 1-2)
- Dressing – Combine all the dressing ingredients in a jar and shake like crazy for about 2 minutes to emulsify. (You can also use a blender to make dressing.) Set aside. (Photo 3)
- Serve – Pour the Asian-style dressing over the salad right before serving and toss to coat right. Serve, and enjoy! (Photo 4)
Recipe Tips
- Be sure to shake the dressing well before each use.
- Double or triple the dressing recipe to have on hand for just about any salad. It even goes great on roasted vegetables.
What Goes With Asian Pea Shoot Salad
Grilled Shrimp and homemade garlic bread are perfect for an Asian salad. Then, finish it off with a slice of cassava cake and a cup of hot ginger tea.
Enjoy!!!
More Flavorful Asian Recipes to Try
Asian Pea Sprout Salad
Ingredients
Pea Shoot Salad
- 1½ cups (64g) wonton strips (or 8 wontons wrappers)
- 6-8 cups (210-280g) chopped salad greens (pea sprouts, napa cabbage, Romaine lettuce, kale, spinach, etc.)
- 2 cups (220g) shredded carrots
- 1 large mango, seeded and chopped
- 1 large avocado, seeded and diced
- 2 scallions, white and green parts, sliced diagonally
- 2 tablespoons (20g) toasted sesame seeds
- ¼ cup (6g) parsley (optional)
Almond Butter Dressing
- 2 tablespoons (30ml) dark sesame oil
- 1 tablespoon (15ml) canola oil
- 3-4 cups (700-950ml) apple cider vinegar
- 1 tablespoon (15ml) soy sauce
- 2-3 tablespoons (30-45ml) honey
- ½ teaspoon (2-3g) minced garlic
- ½ teaspoon (2-3g) fresh ginger, peeled and grated
- 2 tablespoons (30g) almond butter
- ½ teaspoon (2-3g) salt
- ½-1 teaspoon (2-5g) sriracha
Instructions
- Preheat oven to 400℉ (205℃). Spray a baking sheet lined with parchment or foil with cooking spray.
- Cut the wonton wrappers into strips and lay them on the baking sheet.
- Bake for 8-12 minutes, depending on your oven, until wonton strips are crispy and lightly golden brown. Please watch them closely so they don't burn. Remove from the oven and allow to cool.
- To deep fry, heat the oil to 350-375℉ (180-190℃). Deep fry the wonton strips for 2-3 or until golden brown. Set aside.
- In a large bowl, combine salad greens (napa cabbage, etc.), carrots, scallions, pea sprouts, mango, avocado, parsley, and wonton strips. Sprinkle the sesame seeds over the top.
- Combine all the dressing ingredients in a jar and shake like crazy for about 2 minutes to emulsify. (You can also use a blender to make dressing.) Set aside.
- Pour the dressing on the salad right before serving and toss to coat right. Serve, and enjoy!
Tips & Notes:
- Be sure to shake the dressing well before each use.
- Double or triple the dressing recipe to have on hand for just about any salad. It even goes great on roasted vegetables.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
This was delicious! I’ll be making this dressing all the time now. 🙂
Glad you liked it Andrea. And thanks for the feedback!!
Oh my goodness I’ve been craving a salad like this with those crunchy won tons! And wouldn’t you know, I’ve got some won ton wrappers in the freezer! And I have a mango. It’s fate! Yummy looking recipe!
Hahaha Michelle, you just got to make it!
Hi! I saw this salad on FG and just had to stop by!! What a gorgeous, flavorful, and healthy salad this is! I absolutely adore pea sprouts..and that dressing..sounds heavenly! Pinning and can’t wait to try soon. Now it’s time to stalk your site 😉
Min, the dressing really taste AMAZIng. Thanks for pinning.