Snow Pea Salad

This bright, crunchy salad gets a hint of smoky sweetness from the maple syrup in the vinaigrette.

Slideshow: More Pea Recipes
  • Total Time:
  • Servings: 6

Related Video

More Videos
How to Make Creamy Riced Potatoes


  • 4 teaspoons apple cider vinegar
  • 2 teaspoons fresh lemon juice
  • 1 garlic clove, minced
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup canola oil
  • Kosher salt
  • Pepper
  • 1/2 teaspoon black sesame seeds
  • 1/2 teaspoon white sesame seeds
  • 3/4 pound snow peas, trimmed
  • 2 cups shelled fresh English peas
  • 1/2 cup mixed sprouts, such as radish and alfalfa
  • 1 radish, thinly sliced
  • 1/4 cup torn mint leaves

How to make this recipe

  1. In a small bowl, whisk the cider vinegar with the lemon juice and garlic; let stand for 
5 minutes. Whisk in the maple syrup and mustard, then gradually whisk in the oil. Season the vinaigrette with salt and pepper.

  2. In a small skillet, toast the sesame seeds over high heat, tossing occasionally, until lightly browned, 2 to 3 minutes.

  3. Halve one-third of the snow peas crosswise on the diagonal and julienne the rest. In a saucepan of salted boiling water, blanch the snow peas and English peas until crisp-tender, 30 seconds. Drain and rinse under cold water; pat dry. In a bowl, toss the peas with the sprouts, radish, half of the mint and 6 tablespoons of the vinaigrette. Transfer to a platter and top with the remaining mint and the toasted sesame seeds. Serve the remaining vinaigrette at the table.

Contributed By Photo © John Cullen Published August 2015

1039051 recipes/snow-pea-salad 2015-07-20T18:36:36+00:00 Matthew DeMille salads|fast|vegetarian|healthy|6|summer|weeknight-dinner|side-dishes august-2015 recipes,snow-pea-salad 1039051

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5