I adapted this recipe from one I found in The Best of Cooking Light cookbook. This salad has wonderful vegetables, textures, and flavors. The dressing was subtle but delicious with sweet and crunchy peas, carrots, and red peppers. It paired nicely with the Korean-Style Pork Tenderloin and a tasty Spicy Cucumber Salad with Peanuts. Both of my kids really enjoyed this salad, especially my son.
How to Make a Sugar Snap Pea Salad with Sweet Ginger Soy Dressing
- 2 tsp dark sesame oil
- 1 tbsp peeled fresh ginger, minced
- 1 tbsp fresh garlic, minced (about 4 cloves)
- 1/4 tsp crushed red pepper
- 1 tbsp oyster sauce
- 1 tbsp low sodium soy sauce
- 1 tbsp sugar
- 1/8 tsp salt
To prepare the dressing, heat oil in a small saucepan over medium heat. Add ginger; sauté for 2 minutes. Add garlic and crushed red pepper; cook for 1 minute. Stir in oyster sauce, soy sauce, sugar, and salt; bring to a simmer. Remove from heat.
- 1/2 lb sugar snap peas, trimmed
- 1/2 cup julienne-cut carrots
- 1/2 cup sliced mushrooms
- 1/2 cup julienned cut red pepper
- 2 tsp toasted sesame seeds
To prepare the salad, cook peas in boiling water for 30 seconds. Drain and rinse with cold water. Combine peas and remaining ingredients except for sesame seeds. Drizzle dressing over salad; toss well. Sprinkle with sesame seeds. Enjoy.