Snap Pea Salad
Snap pea salad is a very simple, Asian inspired salad with sugar snap peas, red onion and bell pepper in a umami rich toasted sesame dressing. It's one of those salads that goes with everything.
Servings: 8 servings
Ingredients
snap pea salad
- 1 lb sugar snap peas
- 1 red bell pepper, cut in small dice
- 1/4 small red onion, thinly slivered
- 1 mini or baby cucumber, diced
- 2 Tbsp toasted sesame seeds
toasted sesame dressing
- 3 Tbsp toasted sesame oil
- 1 Tbsp Tamari soy sauce
- 2 Tbsp rice wine vinegar
- 1 tsp grated fresh ginger, or more to taste
- 1/2 tsp sugar
- 1/2 tsp prepared wasabi sauce, or more to taste
- pinch salt, if needed
Instructions
- Whisk together the dressing ingredients and taste to adjust it to your liking.
- You can use your snap peas raw, or you can briefly blanch them to tenderize them, it's your choice. If you want to blanch them, bring a few inches of water to a boil in a large pot and drop the peas in for 1-2 minutes only, giving them a stir once or twice so they cook evenly. Then drain and plunge the peas into ice water to stop the cooking. Drain on paper towels so the pods are not wet.
- Trim the stem ends from the snap peas and cut in half. Add to a salad bowl.
- Add the bell peppers, onions, cucumber, and sesame seeds to the bowl. Toss with enough dressing to moisten but not drench the salad, you may not need all of it.
- Serve right away or refrigerate until needed.
Nutrition
Calories: 86 kcal · Carbohydrates: 6 g · Protein: 2 g · Fat: 6 g · Saturated Fat: 1 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 2 g · Sodium: 128 mg · Potassium: 135 mg · Fiber: 2 g · Sugar: 3 g · Vitamin A: 621 IU · Vitamin C: 35 mg · Calcium: 46 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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