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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 for summer or anytime.

Sugar Snap Pea Salad with Orange Soy Vinaigrette and Toasted Almonds. A crunchy, sweet and savory asian inspired salad for spring, summer or anytime.

Spring is finally here and the sun has started to show it’s face again. Thank goodness! I don’t know how much more of this “wettest year on record in 90 years” that I can take.

With sunnier days and warmer temperatures comes lighter meals with fresh veggies. I love seeing the mounds of fresh spring produce in the grocery stores. And the farmers markets have come back to life again after a long and very wet winter.

Sugar snap peas are one of my favorite spring vegetables. Not only are they great for snacking on and dunking into mounds of hummus, they are also yummy in salads and stir fry.

I decided to make an Asian inspired salad to go with the Orange Teriyaki Glazed Salmon that I was making for dinner. It turned out to be the perfect accompaniment to the dish.

Sugar snap pea salad

What is the difference between and sugar snap pea and a snow pea?

A sugar snap pea is a cross between a snow pea and a regular garden pea. Sugar snap peas are more rounded, where as snow peas are flat. They both have a similar taste profile but sugar snap peas tend to be a little sweeter. I think that sugar snap peas are crisper too and great for dipping.

What to serve with sugar snap pea salad:

Looking for more salad recipes?

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

Sugar Snap Pea Salad with Orange Soy Vinaigrette and Toasted Almonds

Sugar Snap Pea Salad with Orange Soy Vinaigrette and Toasted Almonds. A crunchy, sweet and savory asian inspired salad for summer or anytime.
Prep Time: 15 minutes
Chill: 30 minutes
Total Time: 45 minutes
Course: Salad, Side Dish
Cuisine: American, Asian, Asian inspired
Keyword: Asian, snap peas
Servings: 4
Calories: 397kcal
Author: angela@mealstreetkitchen

Ingredients

  • 1/2 pound sugar snap peas bias cut into pieces
  • 6 radishes cut in half and then thinly sliced
  • 1 cup shredded carrots
  • 1/4 of a medium red onion thinly sliced
  • 1/4 cup fresh squeezed orange juice
  • 1/4 cup seasoned rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce or Tamari
  • 1 tablespoon sweet chili sauce found in the Asian section of the grocery store
  • 1/2 cup canola or vegetable oil
  • 1/4 cup sliced almonds toasted

Instructions

  • Place cut up vegetables in a mixing bowl. In another bowl whisk together remaining ingredients, except almonds, and pour over veggies. Toss to coat and season to taste with a bit of kosher salt and freshly ground black pepper. Cover and refrigerate for about 30 minutes or so to allow flavors to marry. Add toasted sliced almonds. Toss again and serve.

Nutrition

Calories: 397kcal | Carbohydrates: 15g | Protein: 6g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Sodium: 321mg | Potassium: 389mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5994IU | Vitamin C: 45mg | Calcium: 81mg | Iron: 2mg
Tried this recipe?Let us know how it was!

Enjoy!

2 Comments

  • google.com, pub-3828209489036007, DIRECT, f08c47fec0942fa0
  • indianeskitchen
    May 9, 2018 at 8:55 pm

    Looks really delicious!

    Reply
    • angela@mealstreetkitchen
      May 10, 2018 at 7:02 am

      Thank you! It’s very fresh and yummy. Perfect for Summer

      Reply
5 from 1 vote (1 rating without comment)

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