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 minutesminutes
Chill 30 minutesminutes
Total Time 45 minutesminutes
Servings 4
Calories 397kcal
Author angela@mealstreetkitchen
Ingredients
1/2poundsugar snap peasbias cut into pieces
6radishescut in half and then thinly sliced
1cupshredded carrots
1/4of a medium red onionthinly sliced
1/4cupfresh squeezed orange juice
1/4cupseasoned rice wine vinegar
1teaspoonsesame oil
1tablespoonsoy sauce or Tamari
1tablespoonsweet chili saucefound in the Asian section of the grocery store
1/2cupcanola or vegetable oil
1/4cupsliced almondstoasted
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.