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Pea Shoot Salad With Radish and Carrot

Pea shoot salad with radish and carrot

When I think of spring, I think of this salad. Fresh, green, earthy, full of life. Luckily for us southern climates, winter tends to feel like spring most days, so I’ve had the ingredients for this salad growing in my garden all season and this recipe makes perfect use of them.

As the superstar of this salad, pea shoots are an underused salad green. Did you even know they were edible? The young shoots and tendrils of the common pea vine taste faintly of pea and are packed with more vitamin C than blueberries and more vitamin A than tomatoes.

Pea shoot

Pea shoots can also be harvested in less than one month’s time after planting, versus the three months it takes before you can pluck a pea pod off the vine. Because of this fast turnaround, peas make an excellent container plant for small spaces as you can simply graze on the greens throughout the season, without the need for a trellis. You can grow several pea plants in a pot, merely spaced an inch apart, and give them an even “haircut” every other week before they have a chance to flower.

If you’re not growing your own peas, you can often find pea shoots at farmers’ markets or Asian markets. (They’re particularly popular in Chinese and Japanese cooking.)

To harvest your own, pull the tip of the vine toward you and slide your fingers down the shoot to the second or third set of leaves. This part of the pea shoot will be the most tender.

Harvest the tip of the pea shoot after the second or third set of leaves

Pinch off the shoot just above the leaves where you see a little nub (the leaf node).

Leaf node on a pea shoot

A new shoot will sprout from the leaf node within a few days. You can harvest pea shoots two or three times before leaving the vines to flower and produce pods mid-season.

Pinch off the pea shoot above a leaf node

I harvest my shoots from snow peas and English peas, and both are delicious. While you can stir-fry or saute the shoots just like you would any other green, I think their delicate flavor comes out best in a salad!

Pea Shoot Salad With Radish and Carrot

Makes 2 to 4 servings


For the Salad
5 cups packed pea shoots
1 radish (with leaves, if you have it)
1 carrot (with leaves, if you have it)
Shaved Parmesan cheese
Cracked black pepper

For the Dressing
1/4 cup extra virgin olive oil
1/8 cup white wine vinegar
1 teaspoon stone ground Dijon mustard
1 teaspoon honey
Cracked black pepper


Wash and dry your pea shoots, radish leaves (if using) and carrot leaves (if using), and combine in a large bowl.

Fresh pea shoots

Use a radish with leaves if available

Thinly slice the radish; I like to use a mandoline for paper-thin slices.

Thinly slice the radish using a mandoline

Thinly slice or julienne the carrot. Add the radish slices and carrot strips to your salad.

Julienne the carrot

To make the dressing, whisk together the olive oil, vinegar, Dijon mustard, honey, and a few turns of cracked black pepper.

Whisk together the dressing

Drizzle the vinaigrette over your salad, shave some Parmesan on top, and finish with more cracked black pepper. You can serve this as a light meal for two people, or as a starter for four!

Homegrown spring pea shoot salad with radish and carrot

Linda Ly About Author

I'm a plant lover, passionate road-tripper, and cookbook author whose expert advice and bestselling books have been featured in TIME, Outside, HGTV, and Food & Wine. The No-Waste Vegetable Cookbook is my latest book. Garden Betty is where I write about modern homesteading, farm-to-table cooking, and outdoor adventuring — all that encompass a life well-lived outdoors. After all, the secret to a good life is... Read more »