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.
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:
- Orange Teriyaki Glazed Salmon
- Kalua Pork (Hawaiian Pulled Pork)
- Hawaiian Plate Lunch
- Asian BBQ Chicken Bahn Mi Sliders
- Cambodian Lemongrass Meatballs with Coconut Jasmine Rice
Looking for more salad recipes?
- Japanese Cabbage Salad with Chicken, Edamame and Wasabi Soy Almonds
- Asian Cucumber Salad
- 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!
- 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
- 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.