I have been having a bit of a love affair with sugar snap peas recently. There is something about biting into a deliciously sweet, crunchy snap pea that is incredibly satisfying. They make an excellent snack, alone or with hummus, and a great side for any meal. And if that wasn’t enough to keep me happy, they are an excellent source of vitamin C, and a good source of fiber, vitamin A, vitamin K, thiamin, folate, iron, and manganese.
Even though I am perfectly happy to eat snap peas completely unadulterated, this week I decided to jazz them up a bit. The result was this Crispy Asian Snap Pea Salad. A light, refreshing recipe for a hot summers day.
Crispy Asian Snap Pea Salad
- 2 cups (8 oz) sugar snap peas
- 1 cup (5.5 oz) cooked, shelled edamame
- 1 cup (4 oz) radishes
- 3 medium carrots
- 1/2 cup chopped chives
- 1 tsp olive oil
- 2 tsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp low sodium tamari or soy sauce
- 1 tbsp water
- 1 tbsp honey
- 2 tbsp lemon juice
- 2 tbsp toasted sesame seeds
1. Chop the sugar-snap peas into 1/2 inch pieces.
2. Finely slice the radishes.
3. Peel and grate the carrots.
4. Combine the sugar snap peas, edamame, radishes, carrots, and chives in a bowl.
5. In a separate bowl whisk together the olive oil, sesame oil, rice vinegar, tamari/soy sauce, water, honey, lemon juice, and sesame seeds.
6. Pour the dressing over the salad and mix well.