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| 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
1/2 cup soy sauce
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
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! |
Follow-Up Postings:
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| I can't wait to try your recipe, it looks delicious! Thanks for sharing. |
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| 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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| 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 2 eggs 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. |
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- Posted by publickman (My Page) on Mon, Jan 23, 12 at 19:04
| 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 |
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- Posted by Bumblebeez (My Page) on Mon, Jan 23, 12 at 20:29
| That eggplant looks great! I might have to try that although I'm not a huge eggplant fan. But I love wasasbi peas too. |
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| 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 |
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| 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. |
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| 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 |
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| Thank you, Ann, I enjoy yours very much. What brand is your sauce? Or is it homemade? Thanks. |
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| 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 |
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| 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! |
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- Posted by publickman (My Page) on Tue, Jan 24, 12 at 19:04
| 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 |
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