Sugar Snap Pea Salad is gorgeous and filled with sweet, crunchy, healthy ingredients. It’s incredibly simple to make and a joy to eat. Your whole family will love the melding of flavors and won’t complain about eating vegetables for a change!
Sugar Snap Pea Salad
Have you ever strolled through the internet for recipes and found one that made you stop and say “Wow. Thats breathtakingly beautiful?” Of course you have! You’re here. Seriously though, I was looking for new recipes for Passover that I didn’t have to use my own brain cells to come up with (you know what that’s like…you’re here lol), and was stopped dead in my tracks when I saw the photo of Jessica Gavin’s recipe for Sugar Snap Pea Salad.
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Jessica Gavin’s Sugar Snap Pea Salad on Simply Recipes. Simply beautiful.
While I couldn’t make it for Passover because of the whole Ashkenazi kitniyot thing, I knew I was definitely making it after the Holiday.
And here we are.
Making Sugar Snap Pea Salad
This was one of the most straight forward salads I’ve ever made. The instructions were clear, and the only modification was in the amount of oil added to the dressing. The original recipe calls for one tablespoon of toasted sesame oil and two tablespoons of additional oil. I left out the additional oil and the dressing as delicious.
Sugar Snap Pea Salad is wonderful even when served out of the mixing bowl. This is the one I made! No muss no fuss.
A few small tips for making Sugar Snap Pea Salad
I thought it was a little hilarious that the recipe called for half of an English cucumber. Exactly half. No more. No less. I measured the cucumber to make sure I didn’t add any extra to the salad.You’re welcome.I also weighed the sugar snap peas on my handy dandy OXO scale (which I love). The scale has a pull out display so if you’re weighing a large bowl of something you can still see the weight. It’s one of the most used tools in my kitchen. Note: Not an OXO affiliate…yet.
Weighing Sugar Snap Peas on an OXO scale. Exactly 14 ounces thank you very much.
Here’s the recipe for Sugar Snap Pea Salad
What? The recipe already?No funny anecdotes or stories?
I’m adding this cute giphy of guinea pigs because I felt bad that you didn’t have anything super fun or entertaining in this post. Once again, you’re welcome.
The only story is that I didn’t have mandarin oranges in the pantry, which I thought I had, and had to order them via Instacart.
Super exciting. I know.
Sugar Snap Pea Salad is beautiful even before it’s tossed.
Sugar Snap Pea Salad
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 1 salad 1x
- Category: Salad
- Method: Tossing
- Cuisine: Plant Based
- Diet: Gluten Free
Description
Sugar Snap Pea Salad is gorgeous and filled with sweet, crunchy, healthy ingredients. It’s incredibly simple to make and a joy to eat. Your whole family will love the melding of flavors and won’t complain about eating vegetables for a change!
This recipe was originally developed by Jessica Gavin at Simply Recipes. My only modification to the recipe is adding additional measurements and removing two tablespoons of oil.
Here is the link:
https://www.simplyrecipes.com/sugar-snap-pea-salad-recipe-5216048
Ingredients
For the Salad
- 14 ounces (4 cups) sugar snap peas
- 1/2 large English cucumber (1 1/2 cups), cut into 1/8-inch rounds
- 1 small red bell pepper, stemmed and cut into 1/8-inch slices
- 1 (15-ounce) can mandarin orange segments, drained
- 1 small red onion (1/2 cup), cut into 1/8-inch slices
For the Dressing
- 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
To Finish
- 1/2 teaspoon sesame seeds, for garnish
Instructions
For the Salad
- Combine the sugar snap peas, cucumber pepper, mandarin oranges and onion in a bowl. Toss to combine.
- Cover tightly with plastic wrap and refrigerate if not serving immediately
For the Dressing
- In a medium bowl, whisk together the soy sauce, rice vinegar, honey, garlic, ginger, and black pepper. Slowly drizzle in the sesame oil, whisking constantly until fully combined.
To Finish
- Drizzle around three quarters of the dressing over the salad. Toss to combine.
- Garnish with sesame seeds, and serve the remaining dressing on the side.
Equipment
OXO Good Grips 11-Pound Stainless Steel Food Scale with Pull-Out Display
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Pyrex 8-piece 100 Years Glass Mixing Bowl Set (Limited Edition) – Assorted Colors Lids
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From Jessica Gavin:
This salad tastes even better after the vegetables get a chance to soak up the dressing a bit, about 30 minutes to 1 hour, in the fridge.
The salad can be made up to three days in advance. Leftovers can also be refrigerated for up to three days. This gives the vegetables time to marinate in the dressing, infusing more flavor into each piece of vegetable. It actually tastes better over time! Just make sure to toss everything together again before serving.
The dressing can be stored separately, two days ahead of time, then whisked again right before tossing with the salad to ensure the dressing is emulsified.
Nutrition
- Serving Size:
- Calories: 85
- Sugar: 9.4 g
- Sodium: 222.6 mg
- Fat: 2.7 g
- Saturated Fat: 0.4 g
- Carbohydrates: 14.5 g
- Fiber: 2.5 g
- Protein: 2.5 g
- Cholesterol: 0 mg
Sugar Snap Pea Salad is beautifully served and a snappy salad for a quick lunch or Shabbat side salad.
Here’s how I made Sugar Snap Pea Salad on Instagram @koshereveryday
View this post on Instagram
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I see in the recipe seasoned rice vinegar
Can I use unseasoned?
Thanks for your response
Thanks for your question Eileen. I won’t tell anyone if you do. I’m sure it will be fine :). All the Best, Sharon