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.
Log this recipe in SnapCalorie
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 |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1358 mg | 59% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 22.3 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 991 mg | 21% | |
*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.
