Sugar snap peas with radish and spelt grains from Neighborhood: Hearty Salads and Plant-Based Recipes from Home and Abroad (page 57) by Hetty McKinnon

  • scallions
  • sesame seeds
  • cilantro
  • fresh ginger
  • honey
  • lemons
  • sesame oil
  • sugar snap peas
  • radishes
  • spelt berries

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pearl barley, farro, freekeh or quinoa for spelt grains; snow peas or asparagus for sugar snap peas; and maple syrup for honey.

  • Jane on June 29, 2019

    I got some freshly picked sugar snap peas and radishes from the farm stand and this recipe made a lovely lunch. I used farro rather than spelt. I liked the light ginger/lemon/sesame dressing.

  • sosayi on June 23, 2018

    Great early summer salad! We substituted farro (had on hand) for the spelt grains, but otherwise made as instructed. I slightly tweaked the dressing amounts due to personal preference (slightly more lemon juice), but overall good balance. I made this ahead, and while it held up reasonably well and tastes perfectly fine for lunches, I'd cut the peas and radishes slightly thicker next time so that they keep their crunch a bit better (mine were paper thin). Served with hot smoked salmon for dinner, which went perfectly with the flavors.

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