Name: Sugar Snap Pea Salad
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 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 -; 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 -; 2 tablespoons peanut oil, vegetable oil, or avocado oil -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Sugar Snap Pea Salad

1. For the salad -

2. 14 ounces (4 cups) sugar snap peas -

3. 1/2 large English cucumber, cut into 1/8-inch rounds -

4. 1 small red bell pepper, stemmed and cut into 1/8-inch slices -

5. 3/4 cups canned mandarin orange segments, drained -

6. 1 small red onion, cut into 1/8-inch slices -

7. 1/2 teaspoon sesame seeds, for garnish -

8. For the dressing -

9. 3 tablespoons soy sauce -

10. 3 tablespoons seasoned rice vinegar -

11. 1 tablespoon honey -

12. 1/2 teaspoon garlic, minced -

13. 1/2 teaspoon fresh ginger, grated -

14. 1/4 teaspoon black pepper -

15. 1 tablespoon sesame oil -

16. 2 tablespoons peanut oil, vegetable oil, or avocado oil -

How to cook deliciously - Sugar Snap Pea Salad

1. Stage

Combine vegetables and fruit: In a large bowl, add the sugar snap peas, cucumber, bell pepper, mandarin oranges, and red onion. Set it aside, or cover with plastic wrap and refrigerate it if not serving immediately.

2. Stage

Make 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 and peanut oil, whisking constantly until fully combined.

3. Stage

Assemble and serve: Drizzle about three quarters of the dressing over the salad and toss with a large spoon to combine. Garnish with the sesame seeds. Serve the remaining dressing on the side. 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.