Sugar Snap Pea Salad with Orange Soy Vinaigrette and Toasted Almonds

sugar snap pea salad with orange so vinaigrette

Sugar Snap Pea Salad with Orange Soy Vinaigrette and Toasted Almonds

A crisp, colorful sugar snap pea salad tossed in a bright orange soy vinaigrette and finished with toasted almonds. Fresh, crunchy, and perfect as a light side dish for spring and summer meals.

Course Salad, Side Dish

Cuisine Asian inspired

Diet Gluten Free, Low Calorie, Vegan, Vegetarian

Keyword healthy side dish,, orange vinaigrette, snap pea salad,, soy vinaigrette, spring salad, sugar snap pea salad, summer salad

Prep Time 15

Chill 30

Total Time 45

Servings

Calories 230kcal

Author angela@mealstreetkitchen

Equipment

Large mixing bowl
Small mixing bowl
Whisk
Sharp knife
Cutting board
Measuring cups and spoons

Ingredients

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 to taste
Freshly ground black pepper to taste

Instructions

Place the sugar snap peas, radishes, carrots, and red onion in a large mixing bowl.
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 continuously until the dressing is well combined and slightly emulsified.
Pour the vinaigrette over the vegetables and toss until evenly coated. Season with kosher salt and freshly ground black pepper to taste.
Cover and refrigerate for 30 minutes to allow the flavors to meld.
Just before serving, add the toasted sliced almonds and toss again. Serve chilled or at cool room temperature.

Notes

For extra crunch, add the almonds right before serving so they stay crisp.
You can substitute tamari to keep the recipe gluten-free.
If you prefer a slightly sweeter dressing, add an additional teaspoon of sweet chili sauce or a drizzle of honey.
This salad can be made up to 4 hours in advance; store covered in the refrigerator and add almonds just before serving.

Nutrition