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Sugar Snap Pea Salad
Sugar Snap Pea Salad
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Prep Time:
20 minutes
Total Time:
20 minutes
Crunchy Sugar Snap Pea Salad with Sesame Soy Dressing, ready in 20 minutes. Refreshing and light.
Ingredients:
  • For the dressing
  • For the salad
  • 14 ounces (4 cups) sugar snap peas
  • 1/2 large English cucumber, cut into 1/8-inch rounds
  • 1 small red bell pepper, stemmed and cut into 1/8-inch slices
  • 3/4 cups canned mandarin orange segments, drained
  • 1 small red onion, cut into 1/8-inch slices
  • 1/2 teaspoon sesame seeds, for garnish
  • 3 tablespoons soy sauce
  • 3 tablespoons seasoned rice vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon garlic, minced
  • 1/2 teaspoon fresh ginger, grated
  • 1/4 teaspoon black pepper
  • 1 tablespoon sesame oil
  • 2 tablespoons peanut oil, vegetable oil, or avocado oil
Instructions:
  • In a large bowl, toss together sugar snap peas, cucumber, bell pepper, mandarin oranges, and red onion. Enjoy immediately or chill covered until ready to serve.
  • Prepare the dressing by combining soy sauce, rice vinegar, honey, garlic, ginger, and black pepper in a medium bowl. Gradually whisk in the sesame oil and peanut oil until thoroughly mixed.
  • Drizzle most of the dressing over the salad, toss with a large spoon, and sprinkle with sesame seeds. Serve the extra dressing on the side. For best flavor, let the salad sit in the fridge for 30 minutes to 1 hour before serving.

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