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Why You’ll Love This Sugar Snap Pea Salad Recipe
Similar to my Chinese smashed cucumber salad, this is one of those salads I find myself making on repeat all summer long. The slight sweetness of the snap peas pairs perfectly with the umami-packed ginger sesame dressing, while the cucumbers, cilantro, and peanuts add even more fresh flavor and crunch.
I also love that this salad tastes even better after sitting in the fridge for a bit to soak up all the flavors, which makes it a great make-ahead side for busy weeknights or summer get-togethers. This sugar snap pea salad recipe also pairs really well with mains like my air fryer teriyaki salmon or baked Asian chicken thighs.
Ingredients You’ll Need
Salad
- Sugar snap peas: The star of this salad. Their sweet, crunchy texture holds up really well after being tossed with the dressing, so the salad stays crisp instead of getting soggy.
- Persian cucumbers: I love using Persian cucumbers because they’re extra crisp and don’t release as much water as larger cucumbers.
- Green onions: They add just enough onion flavor without taking over the fresh flavors in the salad.
- Shallot: Adds a little sharpness that balances the sweet snap peas and rich sesame dressing.
- Cilantro: Fresh cilantro adds a bright, herby finish that works really well with the ginger sesame dressing.
- Roasted salted peanuts: My favorite finishing touch. They add salty crunch, but wait to sprinkle them on until just before serving so they stay crisp.
- Toasted sesame seeds: A simple finishing touch that adds a little extra crunch and sesame flavor.
Ginger Sesame Dressing
- Sesame oil: A little goes a long way and gives the dressing its rich, nutty sesame flavor.
- Olive oil: Softens the richness of the sesame oil for a balanced dressing.
- Tamari sauce: I usually use tamari to keep this salad gluten-free, but soy sauce works just as well if that’s what you have.
- Rice vinegar: Adds just enough acidity to brighten all of the flavors.
- Sugar: Just a little helps balance the vinegar and brings out the natural sweetness of the snap peas.
- Garlic clove: Fresh garlic gives the dressing even more flavor.
- Ginger: Fresh ginger is what gives this dressing its signature flavor.
- Chili oil: Completely optional, but I love the little bit of heat it adds. Leave it out if you prefer a milder salad.
Recipe Variations
- Swap the herbs: If cilantro isn’t your favorite, fresh mint or basil both work well and give the salad a different flavor.
- Keep it gluten-free or not: I usually use tamari to keep this salad gluten-free, but soy sauce works just as well if that’s what you have.
- Adjust the spice: Leave out the chili oil if you prefer a milder dressing.
- Add more veggies: Thinly sliced red bell pepper or shredded carrots are both great additions if you want even more color and crunch.
- Change the crunch: Cashews or sliced almonds make a delicious substitute for the peanuts.
- If you’re looking to make this more of a meal, serve it alongside my spicy peanut butter noodles. The creamy peanut sauce pairs really well with the fresh ginger sesame flavors in this salad.
How to Make Sugar Snap Pea Salad
Step 1: In a large bowl, add the sugar snap peas, cucumbers, green onions, shallot, and cilantro. If your snap peas have tough strings along the seams, pull those off first before slicing. Thinly slicing the snap peas helps the dressing coat every bite while keeping the salad crisp.
Step 2: In a separate bowl, whisk together all of the dressing ingredients until smooth and well combined.
Step 3: Pour the dressing over the vegetables and toss until everything is evenly coated.
Step 4: Serve immediately, or refrigerate the salad for about 15 minutes so the vegetables have time to absorb the dressing. Just before serving, sprinkle the chopped peanuts and toasted sesame seeds over the top for the best crunch.
Expert Tips
- Trim the strings if needed: Most grocery store sugar snap peas are pretty tender, but if yours are larger or more mature, take a minute to pull off the tough strings before slicing. It makes a big difference in the finished texture.
- Slice on the diagonal: Thinly slicing the snap peas on a slight diagonal gives you more surface area for the dressing, so every bite is well coated.
- Let it chill before serving: If you have the time, let the salad sit in the fridge for about 15 minutes before serving. The vegetables soak up the dressing while staying so crisp and refreshing.
- Wait to add the toppings: Sprinkle the peanuts and sesame seeds on just before serving so they stay nice and crunchy.
- Double the dressing if you’re meal prepping: If you know you’ll be enjoying leftovers over the next couple of days, make a little extra dressing and toss it with the salad just before serving to freshen everything up.
Storage & Make-Ahead Tips
- If you’re making this ahead or planning for leftovers, keep the peanuts separate and sprinkle them on just before serving so they stay crunchy.
- Store leftover snap pea salad in an airtight container in the fridge for up to 3 days.
Recipe FAQs
Both are edible pod peas, but sugar snap peas are rounder, thicker, and naturally sweeter because the peas inside are more developed. Snow peas are flatter with smaller peas and a more delicate texture. For this recipe, sugar snap peas give the salad the best crunch and sweetness.
Just pinch or trim the stem end, then pull it down along the seam to remove the tough string if there is one. Many store-bought sugar snap peas are already quite tender, but it’s worth checking larger or more mature pods before slicing.
More Asian-Inspired Recipes
30 Minutes or Less
Easy Korean Cucumber Salad (Oi Muchim)
Salads
Crispy Rice Salad with Peanut Sesame Dressing (Nam Khao-Inspired)
If you make this sugar snap pea salad, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Sugar Snap Pea Salad with Ginger Sesame Dressing
Ingredients
- 4 cups sugar snap peas, thinly sliced on a bias
- 2 Persian cucumbers, sliced into half moons
- 2 green onions, thinly sliced
- 1/2 shallot, fined diced
- 1/2 cup cilantro, chopped
- 1/3 cup roasted salted peanuts, roughly chopped
- Toasted sesame seeds, for garnish
Ginger Sesame Dressing
- 2 tbsp sesame oil
- 2 tbsp olive oil
- 2 tbsp tamari sauce, or soy sauce
- 3 tbsp rice vinegar
- 1 tsp sugar
- 1 garlic clove, minced
- 1/2 inch ginger, grated
- 1/2 tsp chili oil, or more (or omit if you don’t want spicy)
Instructions
- In a large bowl, add sugar snap peas, cucumbers, green onions, shallot, and cilantro.4 cups sugar snap peas, 2 Persian cucumbers, 2 green onions, 1/2 shallot, 1/2 cup cilantro
- In a separate bowl, combine all ingredients for the dressing and whisk to combine.2 tbsp sesame oil, 2 tbsp olive oil, 2 tbsp tamari sauce, 3 tbsp rice vinegar, 1 tsp sugar, 1 garlic clove, 1/2 inch ginger, 1/2 tsp chili oil
- Pour the dressing over the salad, and toss to coat evenly.
- You can serve right away or let the salad sit for about 15 minutes so the flavors can marinate. Sprinkle with chopped peanuts and sesame seeds just before serving.1/3 cup roasted salted peanuts, Toasted sesame seeds
Notes
- Trim the strings if needed: Most grocery store sugar snap peas are pretty tender, but if yours are larger or more mature, take a minute to pull off the tough strings before slicing. It makes a big difference in the finished texture.
- Slice on the diagonal: Thinly slicing the snap peas on a slight diagonal gives you more surface area for the dressing, so every bite is well coated.
- Let it chill before serving: If you have the time, let the salad sit in the fridge for about 15 minutes before serving. The vegetables soak up the dressing while staying so crisp and refreshing.
- Wait to add the toppings: Sprinkle the peanuts and sesame seeds on just before serving so they stay nice and crunchy.
- Double the dressing if you’re meal prepping: If you know you’ll be enjoying leftovers over the next couple of days, make a little extra dressing and toss it with the salad just before serving to freshen everything up.
- Store leftover snap pea salad in an airtight container in the fridge for up to 3 days.
- If you’re making this ahead or planning for leftovers, keep the peanuts separate and sprinkle them on just before serving so they stay crunchy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
