Sugar Snap Pea Salad with Ginger Sesame Dressing
This sugar snap pea salad is a crisp, refreshing side dish made with fresh sugar snap peas, Persian cucumbers, herbs, and a simple ginger sesame dressing. There's no cooking involved, which makes it an easy recipe for warm weather. It also tastes even better after resting in the fridge for a few minutes so the vegetables can soak up the ginger sesame dressing.
Servings: 4 servings
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
Serving: 1serving - makes 4 | Calories: 261kcal | Carbohydrates: 13g | Protein: 8g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 563mg | Potassium: 394mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1290IU | Vitamin C: 62mg | Calcium: 69mg | Iron: 3mg