Sugar Snap Pea Salad With Orange Soy Vinaigrette and Toasted Almonds

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Sugar Snap Pea Salad with Orange Soy Vinaigrette and Toasted Almonds: A crunchy, sweet, and savory Asian-inspired salad that’s perfect for spring, summer, or anytime you’re craving something fresh and vibrant.

Spring has finally arrived, and the sunshine is making a much-welcomed return. After what felt like the wettest year on record, brighter days and warmer temperatures couldn’t come soon enough.

With the change in seasons comes a shift at the table. Hearty comfort foods give way to lighter meals filled with crisp, fresh vegetables. Grocery stores are overflowing with beautiful spring produce, and farmers markets are bustling again after a long, very rainy winter.

Sugar snap peas are one of my absolute favorite spring vegetables. They’re naturally sweet, incredibly crisp, and perfect for snacking straight from the pod or dunking into creamy hummus. But they truly shine in salads and quick stir-fries, where their crunch adds so much texture and freshness.

I created this Sugar Snap Pea Salad with Orange Soy Vinaigrette to serve alongside Orange Teriyaki Glazed Salmon for dinner, and it turned out to be the perfect complement. The bright citrus dressing and savory sesame notes balanced the richness of the salmon beautifully.

If you’re looking for a fresh snap pea salad that’s colorful, crunchy, and packed with flavor, this is the one.

What Is the Difference Between Sugar Snap Peas and Snow Peas?

Sugar snap peas and snow peas may look similar, but there are a few key differences.

Sugar snap peas are a cross between snow peas and traditional garden peas. They are plump and rounded, with fully developed peas inside the pod. Snow peas are flat, with very small peas inside.

Both have a mild, slightly sweet flavor. However, sugar snap peas are typically sweeter and noticeably crisper, making them ideal for eating raw and perfect for salads like this one.

Why You’ll Love This Sugar Snap Pea Salad

• Crisp, refreshing texture
• Sweet and savory Asian-inspired vinaigrette
• Naturally dairy-free
• Easily made gluten-free with tamari
• Beautiful and colorful for entertaining
• Make-ahead friendly

Ingredients You’ll Need

For the Salad

• ½ pound sugar snap peas, trimmed and cut on the bias
• 6 radishes, halved and thinly sliced
• 1 cup shredded carrots
• ¼ medium red onion, thinly sliced
• ¼ cup sliced almonds, toasted

For the Orange Soy Vinaigrette

• ¼ cup freshly squeezed orange juice
• ¼ cup seasoned rice wine vinegar
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce or tamari
• 1 tablespoon sweet chili sauce
• ½ cup avocado oil
• Kosher salt and freshly ground black pepper, to taste

Ingredient Notes

Sugar Snap Peas
Choose bright green pods that feel firm and snap easily. Remove the string along the seam if needed. No cooking required — raw snap peas give the best crunch.

Radishes
Slice thinly for the best texture. Their subtle peppery bite balances the sweet citrus dressing.

Seasoned Rice Wine Vinegar
Adds a gentle sweetness and acidity. If using unseasoned rice vinegar, add a small pinch of sugar.

Soy Sauce or Tamari
Tamari keeps the salad gluten-free while delivering the same savory depth.

Sweet Chili Sauce
Provides mild heat and sweetness. Adjust to taste if you prefer more spice.

Avocado Oil
A neutral oil that emulsifies beautifully without overpowering the citrus flavors.

Almonds
Toasting enhances their flavor and crunch. Add just before serving for maximum crispness.

How to Make Sugar Snap Pea Salad

1. Place the snap peas, radishes, carrots, and red onion in a large mixing bowl.
2. In a separate bowl, whisk together the orange juice, rice wine vinegar, sesame oil, soy sauce (or tamari), and sweet chili sauce. Slowly drizzle in the avocado oil while whisking until emulsified.
3. Pour the vinaigrette over the vegetables and toss until evenly coated. Season with salt and pepper to taste.
4. Cover and refrigerate for 30 minutes to allow the flavors to meld.
5. Just before serving, add the toasted almonds and toss again.

Serve chilled or slightly cool.

Tips for the Best Snap Pea Salad

• Slice vegetables uniformly for balanced texture.
• Taste and adjust seasoning before chilling.
• Add almonds right before serving to maintain crunch.
• For extra protein, add grilled chicken, shrimp, tofu, or edamame.
• Want extra citrus brightness? Add a little orange zest to the dressing.

What to Serve with Sugar Snap Pea Salad

This fresh snap pea salad pairs beautifully with:

• Orange Teriyaki Glazed Salmon
• Grilled chicken or teriyaki chicken skewers
• Sesame-crusted tuna
• Shrimp stir fry
• Grilled pork tenderloin
• Asian-inspired noodle dishes

It’s especially delicious alongside grilled proteins, where the citrus vinaigrette cuts through richer flavors.

Wine and Drink Pairings

White Wine

• Sauvignon Blanc – Crisp acidity enhances the citrus notes.
• Pinot Grigio – Light and refreshing.
• Dry Riesling – Balances the sweet chili sauce beautifully.

Rosé

• A dry rosé is perfect for warm-weather entertaining.

Non-Alcoholic Options

• Sparkling water with fresh citrus
• Iced green tea
• Sparkling lemonade
• Light ginger beer

Frequently Asked Questions

Can I make this salad ahead of time?

Yes. Prepare up to 4 hours in advance. Store covered in the refrigerator and add almonds just before serving.

Can I blanch the snap peas?

You can, but it’s not necessary. Raw snap peas provide the best crunch and freshest flavor.

How long does it last?

Store leftovers in an airtight container for up to 2 days. The vegetables will soften slightly over time.

Is this salad gluten-free?

Yes, when made with tamari instead of traditional soy sauce.

Can I add protein to make it a main dish?

Absolutely. Grilled chicken, shrimp, tofu, or shelled edamame all work beautifully.

Final Thoughts

This Sugar Snap Pea Salad with Orange Soy Vinaigrette and Toasted Almonds is the kind of recipe that feels special but comes together effortlessly. Crisp vegetables, bright citrus, savory soy, and nutty toasted almonds create a fresh, balanced salad that’s perfect for spring and summer.

Whether you’re hosting a backyard dinner, planning a holiday brunch, or simply adding something fresh to your weeknight menu, this crunchy snap pea salad is a vibrant, flavor-packed addition to the table.

Looking for more salad recipes?

• Asian Cucumber Salad
• Japanese Cabbage Salad with Chicken, Edamame and Wasabi Soy Almonds
• Asian Pear and Arugula Salad

Here is the sugar snap pea salad that I created. It’s a light and fresh dish that tastes like spring. Hope you enjoy!

Enjoy!