Sugar Snap Pea Salad with Sweet Ginger Soy Dressing
I adapted this sugar snap pea salad with sweet ginger soy dressing recipe from The Best of Cooking Light cookbook. This Asian-style salad has wonderful vegetables, textures, and flavors. The dressing was subtle yet delicious with sweet, crunchy peas, carrots, and red peppers. This Asian side dish recipe paired nicely with the Korean-style pork tenderloin and a spicy cucumber salad with peanuts. We all enjoyed this salad, especially my son.
Sugar Snap Pea Salad with Sweet Ginger Soy Dressing
Dressing:
- 1 tbsp toasted sesame oil
- 1 tbsp peeled fresh ginger, minced
- 1 tbsp fresh garlic, minced (about 4 cloves)
- ¼ tsp crushed red pepper
- 1 tbsp oyster sauce
- 1 tbsp low-sodium soy sauce
- 1 tbsp sugar
- â…› tsp salt
- ½ lb sugar snap peas, trimmed
- ½ cup carrots, julienned
- ½ cup mushrooms, sliced
- ½ cup red pepper, julienned
- 2 tsp toasted sesame seeds
How to Make a Sugar Snap Pea Salad with Sweet Ginger Soy Dressing
Prepare the dressing by heating oil in a small saucepan over medium heat. Add ginger, and cook, stirring constantly, for 2 minutes.
Add garlic and crushed red pepper and cook, stirring constantly, for 1 minute.
Stir in oyster sauce, soy sauce, sugar, and salt; bring to a simmer. Remove from heat.
Blanch the peas by adding them to a small saucepan of boiling water for 30 seconds. Drain and rinse with cold water.
Make the salad by combining the snap peas, carrots, mushrooms, red pepper, and toasted sesame seeds.
Drizzle the well-whisked dressing over the salad and toss well. Sprinkle with sesame seeds. Serve and enjoy.
Equipment
Ingredients
Dressing:
- 1 tbsp toasted sesame oil
- 1 tbsp peeled fresh ginger minced
- 1 tbsp fresh garlic minced (about 4 cloves)
- ¼ tsp crushed red pepper
- 1 tbsp oyster sauce
- 1 tbsp low-sodium soy sauce
- 1 tbsp sugar
- â…› tsp salt
Salad:
- ½ lb sugar snap peas trimmed
- ½ cup carrots julienned
- ½ cup mushrooms sliced
- ½ cup red pepper julienned
- 2 tsp toasted sesame seeds
Instructions
- Prepare the dressing by heating oil in a small saucepan over medium heat. Add ginger, and cook, stirring constantly, for 2 minutes.
- Add garlic and crushed red pepper; cook, stirring constantly, for 1 minute.
- Stir in oyster sauce, soy sauce, sugar, and salt; bring to a simmer. Remove from heat.
- Blanch the snap peas by adding them to a small saucepan of boiling water for 30 seconds. Drain and rinse with cold water.
- Make the salad by combining the snap peas, carrots, mushrooms, red pepper, and toasted sesame seeds.
- Drizzle the well-whisked dressing over the salad and toss well. Sprinkle with sesame seeds. Serve and enjoy.
