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2 cups shelled or frozen peas
2-Jan red or yellow bell pepper
2-Jan small fennel bulb, can substitute peeled daikon or jicama
1 head Boston lettuce
2 tbsp vegetable oil
2 tsp dark sesame oil
1 tbsp soy sauce
1 tbsp finely grated fresh ginger
1 tsp granulated sugar
sesame seeds, optional
Partially fill a large saucepan with water and bring to a boil over high heat. Add peas. Boil, uncovered, until tender, 5 to 15 min. Frozen peas need about 4 min. Meanwhile, finely mince pepper and fennel. Separate lettuce leaves, then shred. Place pepper, fennel and lettuce in a large bowl.
In a small bowl, whisk oils with soy, ginger and sugar until dissolved. When peas are done, drain and rinse under cold running water. Pat dry with paper towels, then add to vegetables. Drizzle with dressing and toss just before serving. Add a sprinkle of sesame seeds.
Calories 163, Protein 5g, Carbohydrates 16g, Fat 9g, Fibre 6g, Sodium 242mg.