Pepper Pea Salad with Sesame Dressing
Crisp, colorful, and full of flavor, this Pepper Pea Salad with Sesame Dressing is the perfect fusion of fresh produce and bold Asian-inspired flair. Featuring sweet sugar snap peas, vibrant red and yellow bell peppers, crunchy julienned carrots, and a touch of green onion, this salad brings a medley of textures to your plate. The real star, however, is the luscious sesame dressing, made with toasted sesame oil, rice vinegar, soy sauce, honey, fresh ginger, and garlic for a balance of savory and slightly sweet notes. Topped with toasted sesame seeds for a nutty finish, this salad is both visually stunning and palate-pleasing. Ready in just 20 minutes with no cooking required beyond a quick blanch for the peas, it’s an easy yet elegant side dish that’s perfect for potlucks, picnics, or a light, refreshing meal. Serve it fresh for peak flavor or let it chill for the tangy sesame dressing to fully meld with the crisp veggies.
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Recipe Information
Ingredients
- 200 grams sugar snap peas
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium carrot
- 2 stalks green onions
- 2 tablespoons toasted sesame oil
- 1.5 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 teaspoon fresh ginger
- 1 clove garlic
- 1 tablespoon toasted sesame seeds
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Rinse the sugar snap peas, trim the ends, and remove the strings if necessary. Blanch the peas in boiling water for 2 minutes, then immediately transfer them to a bowl of ice water to halt the cooking. Drain and pat dry with a clean kitchen towel.
Cut the red and yellow bell peppers into thin strips. Peel the carrot and julienne it into thin matchstick-sized pieces.
Thinly slice the green onions on a diagonal and set aside.
To make the sesame dressing, grate the fresh ginger and finely mince the garlic. In a small mixing bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, ginger, garlic, sesame seeds, salt, and black pepper until well combined.
In a large mixing bowl, combine the blanched snap peas, bell peppers, carrot, and green onions. Pour the sesame dressing over the vegetables and toss until evenly coated.
Transfer the salad to a serving dish. If desired, sprinkle a few extra sesame seeds on top for garnish.
Serve immediately for the freshest flavor, or refrigerate for up to 2 hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 315 mg | 14% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 7.8 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| 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.
