Sugar pea salad

Name: Sugar pea salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small head romaine lettuce; 200 g Sweet peas; 7-10 Tbsp Salt; 1/2 bunch (approx. 200 g) small white radishes; 1/2 bunch (approx. 200 g) Carrots; 1 (340 g) Cup of deep sea crab meat in brine; 1 small bunch of spring onions; 3 TABLESPOONS Vinegar; 5 TABLESPOONS sweet-sour Chinese sauce; 1 TEASPOON Soy sauce; 1 TABLESPOON Sambal Oelek; 3 TABLESPOONS Oil (e.g. sesame oil); 1/2 bunch Coriander

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small head romaine lettuce
200 g Sweet peas
7-10 Tbsp Salt
1/2 bunch (approx. 200 g) small white radishes
1/2 bunch (approx. 200 g) Carrots
1 (340 g) Cup of deep sea crab meat in brine
1 small bunch of spring onions
3 TABLESPOONS Vinegar
5 TABLESPOONS sweet-sour Chinese sauce
1 TEASPOON Soy sauce
1 TABLESPOON Sambal Oelek
3 TABLESPOONS Oil (e.g. sesame oil)
1/2 bunch Coriander

Directions

1
Cut romaine lettuce into bite-sized pieces. Clean the sugar snap peas and cook in boiling salted water for about 5 minutes. Drain, rinse with cold water and let drain. Ret
2
Drain the crabs. Cut spring onions into fine rolls. Stir vinegar with sweet and sour sauce until smooth. Season with soy sauce and Sambal Oelek. Whip sesame oil into it. Peel the coriander leaves, chop finely and mix with the vinaigrette.
3
Cut the sugar snap peas lengthwise into strips and mix with romaine lettuce, radish, carrots and crabs and turn them in the vinaigrette. Arrange the salad in deep plates sprinkled with spring onions.