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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.
Course Salad, Side Dish
Cuisine American, Asian, Asian inspired
Keyword Asian, snap peas
Prep Time 15 minutes
Chill 30 minutes
Total Time 45 minutes
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