Sesame Snap Pea Salad

This sesame snap pea salad combines thinly sliced crunchy sugar snap peas, cucumbers, scallions, and toasted nuts tossed in a sweet and creamy sesame dressing. It’s the perfect light salad that is good enough to eat on its own as a snack.

Plus, I think this salad is equally as good as my chili crisp snap pea salad (which says a lot).

Sesame Snap Pea Salad Ingredients

• Sugar snap peas: If you’re getting sugar snap peas from the farmer’s market, make sure to trim them — just remove the long string that runs across the top of the snap pea. If you’re getting snap peas from the store, they’re typically trimmed before being packed.
• Persian cucumber: I used mini cucumbers, simply because they’re cute.
• Shelled edamame
• Scallions
• Cilantro
• Toasted slivered almonds, roasted salted cashews, or roasted salted peanuts: All three of these nuts work great in this salad. If you’re using roasted cashews or peanuts, give them a rough chop before adding them to the salad.
• Sesame seeds: I used a mix of both toasted white sesame seeds and black sesame seeds.
• Limes
• Extra virgin olive oil
• Toasted sesame oil
• Honey
• Coconut aminos
• Garlic clove
• Fresh ginger
• Kosher salt

A Visual Guide to this Snap Pea Salad

Wash (and trim) the sugar snap peas, then thinly slice on a bias. I swear, snap peas taste different sliced like this. Halve the cucumber and slice it into thin half-moons. Thinly slice the scallions on a bias — I just used the green parts of the scallions. Lastly, thinly slice the cilantro, aka chiffonade. Basically, just stack the cilantro leaves on top of each other, roll them into a tight bundle, and thinly slice across to create thin ribbons.

Add the prepped veggies, scallions, and cilantro to a large mixing bowl, along with the edamame and toasted slivered almonds. Set aside.

For the dressing, add all the dressing ingredients to a small blender and blitz together on high for 1 minute until emulsified. Alternatively, you can use an immersion blender for this. Taste and adjust for salt as needed.

Toss the salad with all the dressing and adjust for salt. If you feel like something is missing from the salad, it’s salt. I typically add a sprinkle of salt at this point. Serve immediately (or eat the whole thing as a snack).

Prepping this Ahead & Serving Suggestions

• Prep this ahead by chopping up the salad base — snap peas, cucumbers, edamame, scallions, and cilantro — and store in a separate container from the dressing. When you’re ready to serve, just add in the nuts and toss in the dressing.
• You can enjoy this salad on its own (I’ve been having it as a snack). However, it pairs great with fish (salmon especially) or Asian-style beef. Alternatively, if you have a noodle-heavy dish, this would be a great side to pair it with for some veggies.

Can’t wait for you to make this snap pea salad! Don’t forget to leave a starred rating and review. I love hearing from you!

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