Sugar Snap Pea Salad with Sweet Ginger Soy Dressing

I’m always on the look out for a recipe that allows me to take advantage of what’s fresh and colorful at the farmer’s market.  Right now, the stalls are full of bright bell peppers of all colors.  The sugar snap peas are abundant as well.  So the produce played perfectly into this recipe.

This is a great salad to serve along side any grilled meat or seafood. There are  great flavors and texture with the crunch of the peas, carrots, and peppers.  The dressing is subtle with the sweet of the oyster sauce and sugar and the heat of the ginger and red pepper flakes.  The asian taste is fresh and light.

You’ll add mushrooms for yet another texture.  I didn’t have any on hand and I’d probably been to the store several times that day.  Another trip wasn’t going to happen.  This salad is a quick fix, perfect for weeknights. And it will keep nicely in the refrigerator for several days.

Sugar Snap Pea Salad with Sweet Ginger Soy Dressing

Adapted from Cooking Light

Serves 4


½ pound sugar snap peas, trimmed

½ cup julienne cut carrots

½ cup sliced mushrooms

¼ cup julienned cut red pepper

¼ cup julienned yellow pepper

1 tablespoon fresh chopped cilantro, optional

2 teaspoons toasted sesame seeds


2 teaspoons dark sesame oil

1 tablespoon peeled fresh ginger, minced

1 ½ tablespoons fresh garlic, minced (about 4 cloves)

¼ teaspoon crushed red pepper

1 tablespoon oyster sauce

1 tablespoon low sodium soy sauce

1 tablespoon sugar

¼ teaspoon salt

To prepare the dressing, heat oil in a small saucepan over medium heat. Add ginger; sauté 2 minutes. Add garlic and crushed red pepper; cook 1 minute. Stir in oyster sauce, soy sauce, sugar, and salt; bring to a simmer. Remove from heat.

To prepare the salad, cook peas in boiling water 30 seconds. Drain and rinse with cold water. Combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad; toss well. Sprinkle with sesame seeds.

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