Snap Pea Salad
This crisp, refreshing salad showcases the natural sweetness of snap peas, paired with crunchy carrot and radish and brightened with scallions and cilantro. A simple Asian-inspired dressing—rice wine vinegar, tamari, sesame oil, olive oil, and a touch of honey—adds tangy, nutty depth without overpowering the vegetables. Finished with toasted sesame seeds, it’s distinctive for its ultra-fresh textures, clean flavors, and quick, no-cook preparation that highlights peak produce.
Ingredients:
- 1 lb (454 g) fresh stringless snap peas
- 1 medium carrot
- 6-8 radishes
- 2 scallions
- 1 small bunch cilantro
- 1 tbsp (6 g) toasted sesame seeds
- 1/3 cup (78 ml) rice wine vinegar
- 2 tbsp (30 ml) tamari
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) sesame oil
- 1 tsp (5 ml) honey
- Pinch of salt
Method:
Slice snap peas in half. Cut carrot on the bias then slice in half to form half moons. Cut radishes into half moons. Slice scallions on the bias and rough chop cilantro. Toss all the vegetables together in a bowl.
Add the rice wine vinegar, tamari, olive oil, sesame oil, honey, and salt to a small bowl or jar and whisk or shake to emulsify. Dress and toss the salad, garnish with sesame seeds, and serve.