Vegetables Asian Vegetables Snow Pea Salad Be the first to rate & review! This bright, crunchy salad gets a hint of smoky sweetness from the maple syrup in the vinaigrette. Slideshow: More Pea Recipes By Matthew DeMille Updated on August 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © John Cullen Total Time: 35 mins Yield: 6 Ingredients 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 Directions 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. In a small skillet, toast the sesame seeds over high heat, tossing occasionally, until lightly browned, 2 to 3 minutes. 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. Rate it Print