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Sugar Snap Pea Salad

Sugar Snap Pea Salad

  • Author: Sharon Matten via Simply Recipes Jessica Gavin
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 1 salad 1x
  • Category: Salad
  • Method: Tossing
  • Cuisine: Plant Based
  • Diet: Gluten Free


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:



Units Scale

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


For the Salad

  1. Combine the sugar snap peas, cucumber pepper, mandarin oranges and onion in a bowl.  Toss to combine. 
  2. Cover tightly with plastic wrap and refrigerate if not serving immediately

For the Dressing

  1. 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

  1. Drizzle around three quarters of the dressing over the salad.  Toss to combine.
  2. Garnish with sesame seeds, and serve the remaining dressing on the side.



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. 


  • 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

Keywords: Sugar Snap Peas, Salad, Gluten Free, Gluten Free Recipe, Plant Based, Plant Based Recipe, Dairy Free, Meat Free, Pareve, Kosher

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