Name: Sesame Snap Pea Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 6.5 oz or 185g sugar snap peas, trimmed and thinly sliced on a bias; 1 persian cucumber or 3 mini cucumbers, halved and thinly sliced (110g sliced); 1/2 cup (3 oz or 80g) frozen shelled edamame, blanched; 3-4 scallions, thinly sliced on a bias (25g sliced); 2 tbsp finely sliced cilantro (chiffonade); 1 tbsp toasted sesame seeds (I used a mix of black and white toasted sesame seeds); 1/3 cup toasted slivered almonds (sub with roughly chopped roasted salted cashews or peanuts); 2 tbsp (26g) lime juice; 1 tbsp (10g) extra virgin olive oil; 1 tbsp (12g) toasted sesame oil; 1 tbsp (16g) honey; 1 tbsp (15g) coconut aminos; 1 small clove garlic, finely grated; 2 tsp finely grated fresh ginger; 1/4 tsp kosher salt, plus more as needed

Description

This sesame snap pea salad is the perfect spring salad: crunchy sugar snap peas, cucumbers, and roasted almonds, tossed in a sweet and creamy sesame dressing.

Ingredients

Scale

Ingredients

6.5 oz or 185g sugar snap peas, trimmed and thinly sliced on a bias
1 persian cucumber or 3 mini cucumbers, halved and thinly sliced (110g sliced)
1/2 cup (3 oz or 80g) frozen shelled edamame, blanched
3-4 scallions, thinly sliced on a bias (25g sliced)
2 tbsp finely sliced cilantro (chiffonade)
1 tbsp toasted sesame seeds (I used a mix of black and white toasted sesame seeds)
1/3 cup toasted slivered almonds (sub with roughly chopped roasted salted cashews or peanuts)

Sesame Dressing

2 tbsp (26g) lime juice
1 tbsp (10g) extra virgin olive oil
1 tbsp (12g) toasted sesame oil
1 tbsp (16g) honey
1 tbsp (15g) coconut aminos
1 small clove garlic, finely grated
2 tsp finely grated fresh ginger
1/4 tsp kosher salt, plus more as needed

Instructions

Prep the greens. 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, sesame seeds, and toasted slivered almonds. Set aside.
Blend the dressing together. 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 and serve. 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).