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 -

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.