Sugar Snap Pea Salad with Sweet Ginger Soy Dressing
Servings 4
Equipment
- Small Saucepan
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
- ⅛ 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.