Chinese Sugar Snap Pea Salad
Crisp, vibrant, and full of bold flavors, this Chinese Sugar Snap Pea Salad is a refreshing delight that’s as easy to prepare as it is to savor. Blanched sugar snap peas provide a tender yet crunchy base, perfectly complemented by thinly sliced red bell peppers, julienned carrots, and fresh green onions. Tossed in a tangy sesame-ginger dressing made with soy sauce, rice vinegar, and a hint of honey, this salad hits all the right notes of savory, sweet, and umami. A sprinkling of toasted sesame seeds adds nutty depth and a satisfying crunch to every bite. Ready in just 20 minutes and perfect for serving as a side dish or light main course, this recipe is ideal for healthy weeknight meals or as a show-stopping addition to any Asian-inspired menu. Serve immediately or chilled for an extra-refreshing twist!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 450 grams sugar snap peas
- 1 medium red bell pepper
- 1 large carrot
- 3 stalks green onions
- 2 tablespoons toasted sesame seeds
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon fresh ginger
- 1 small garlic clove
Instructions
Wash the sugar snap peas thoroughly and trim the ends. If desired, pull away the strings along the seams of the peas.
Bring a large pot of water to a boil and prepare a bowl with ice water. Blanch the sugar snap peas by boiling them for 2 minutes, then immediately transfer them to the ice water to stop the cooking process. Drain and pat dry.
Slice the red bell pepper into thin strips, peel and julienne the carrot, and finely slice the green onions. Set the vegetables aside.
In a small mixing bowl, prepare the dressing by whisking together soy sauce, rice vinegar, sesame oil, honey, freshly grated ginger, and minced garlic.
In a large mixing bowl, combine the blanched sugar snap peas, red bell pepper strips, julienned carrot, and green onions.
Pour the sesame dressing over the vegetables and toss until evenly coated.
Sprinkle the salad with toasted sesame seeds and toss lightly. Taste and adjust seasoning if necessary.
Serve immediately or chill in the refrigerator for 15 minutes before serving for a more refreshing option.
Nutrition Facts
Calories |
184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 529 mg | 23% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 9.3 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 212 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
