snap pea salad

Fresh, vibrant, crunchy and delicious Sugar Snap Pea Salad with a fresh and zingy lemon, mustard, garlic vinaigrette. It makes a great warm-weather side or light meal.

Sugar Snap Pea Salad

lemon (, juice only)

Dijon mustard

white wine vinegar

garlic

black pepper

salt

beans

oz (425 g) sugar snap peas

dill (, chopped (thick stems removed))

To a small bowl or jar, add the lemon juice, mustard, vinegar, garlic, olive oil, pepper and salt. Whisk to combine or pop a lid on the jar and give it a good shake.

Drain and rinse the beans and add to a large bowl.

Wash and chop the sugar snap peas into bite sized pieces (I cut mine in half or into 3 pieces if they were quite big) and add them to the bowl with the beans.

Chop the dill into small pieces and add to the beans and peas.

Pour over the vinaigrette and toss to combine. If you have time, leave it to sit for about 15 minutes before serving so the flavours can blend.

A bright, tangy, and savory snap pea salad with pistachios and basil! The perfect side for pasta and other mains. Just 10 ingredients and 15 minutes required!

Snap Pea Salad with Zesty Lemon Vinaigrette

lemon juice

olive oil

garlic,

maple syrup ((or honey if not vegan))

Tbsp finely chopped shallot ((optional))

tsp sea salt ((plus more to taste))

tsp black pepper

basil ((plus more for garnish //

-1/4 tsp crushed red pepper flakes ((optional))

In a large serving bowl, combine the lemon juice, olive oil, garlic, mustard, maple syrup or honey, shallot (optional), salt, and pepper. Whisk to emulsify.

SALAD: To the same bowl, add the snap peas, basil, and pistachios and toss to combine and coat with the dressing. Taste and adjust as needed, adding more lemon juice for brightness, maple syrup for sweetness, or salt to taste.

Garnish with additional basil and pistachios and the red pepper flakes (optional). Serve right away.

Best when fresh. The dressing can be made up to 3 days in advance by adding the ingredients to a jar with a lid and shaking to combine. Let it come to room temperature before tossing with the snap peas, basil, and pistachios. Not freezer friendly.

If you’ve only ever had snap peas cooked, this crunchy snap pea salad will be a game-changer. It’s fresh, no-cook, and bursting with flavor—thanks to toasty sesame oil, chili crisp, and a savory sprinkle of cheese or nutritional yeast. Perfect for hot days when you want something easy, light, and packed with texture!

No-Cook Crunchy Snap Pea Salad with Chili Crisp

sugar peas

Tbsp toasted sesame oil

Tbsp chili crisp oil (adjust

¼ tsp fine sea salt (or more to taste)

black pepper (to taste)

Tbsp toasted white sesame seeds

30 g toasted unsalted walnuts (roughly chopped)

Pecorino Romano or Parmesan (or nutritional yeast

If your walnuts are untoasted, toast them on a dry pan over low-medium heat until they smell nice and nutty, about 5 minutes. Let them cool completely and then chop into smaller pieces

Toast the walnuts:

Wash the snap peas clean and pat dry with paper towel

Trim the ends and remove any tough strings (if present). Slice each snap pea thinly on a diagonal to create crunchy, slivered strips. Don&#39;t discard the peas inside. Include them in the salad

Trim & Slice the Snap Peas:

In a large mixing bowl, whisk together the toasted sesame oil, chili crisp oil, sea salt, and black pepper.

Make the Dressing Base:

You can prep the sliced snap peas and dressing separately ahead of time. Store the snap peas in an airtight container in the fridge, and keep the dressing covered in the refrigerator. Do not combine them until right before serving.

Prep Ahead Tip:

Right before serving, add the sliced snap peas, toasted sesame seeds, and walnuts to the bowl with the dressing.

Toss gently to combine. Have a taste and adjust the seasonings. Top with freshly grated Pecorino Romano or a sprinkle of nutritional yeast. Serve immediately while everything is still super crisp.

Toss & Serve:

SO happy that you made a vegan-friendly recipe.

This crunchy chili crisp snap pea salad embraces spring produce like snap peas and scallions. Plus it's light (but hearty) and perfect for a warm spring day.

Chili Crisp Snap Pea Salad

(140 g) frozen shelled edamame

(6.5 oz

cilantro,

scallions,

tbsp (10 g) lemon juice

tsp (3 g) toasted sesame seeds

tsp (10 g) honey

tsp (11 g) finely grated ginger

tbsp (16 g) sesame oil

Kosher salt

Blanch the edamame

To a pot of boiling water, dump in the frozen edamame along with a generous pinch of kosher salt. Reduce the heat to medium and let the edamame cook for 3 minutes or until some of the beans start to float to the top. Drain and rinse immediately with cold water to stop the cooking process. 

Prep the peas and greens

Wash the snap peas and pat dry. Thinly slice the snap peas on a bias (trust me, they taste different sliced like this) and add to a serving bowl, along with the cilantro, scallions, and edamame. Pour over the lemon juice and set aside. 

Make the dressing

Add the toasted sesame seeds, honey, ginger, and chili crisp to a heat-proof bowl or jar. Heat the sesame oil in a pan on high heat until it shimmers and looks watery (this is a good indicator the oil is hot, but hasn’t burnt). Pour the oil over the bowl of aromatics &#8211; this will flash cook the raw ginger and amplify the flavors of everything. Stir well. 

Finish and serve

Pour the dressing over the salad, sprinkle over a generous pinch of salt and toss to combine. Adjust for salt as needed and serve immediately. Serve with a sticky teriyaki (or chili crisp) fish like salmon, pair with sticky short-grain rice, or top with crispy rice for crunch. 

amazing recipe, this site on mobile is near unnavigable though. Horrible ad experience

I made this as soon as I saw this video.  Crazily, I had all ingredients on hand and I started chopping... on the bias, of course, and it was amazing! It had just the right amount of heart and was lovely with the rice. Thanks so much for the recipe!

I am in love with this recipe! I substituted rice wine vinegar for the lemon juice. I also added a few tea spoons of soy sauce and grated a few cloves of garlic into the dressing. Absolutely delicious!

really easy recipe and delicious too. i will definitely make it again. 

I made 2 of your recipes this week! They’re delicious and incredibly filling! I will have to make this one again. 

I found this recipe on your Instagram, I had leftover veggies in the fridge after the whole week. I substituted edamame for fresh peas and it worked nice. I would never would have come up by myself with the idea of slicing everything so thin, it looked beautiful and tasted very good. Thanks! Can't wait to try out some other recipes here.

I just made this last night and I can wait to eat the leftovers today! The chilli crunch is the icing on top of this dish but I’d also delicious without :) 

I've made this salad like five times in the last month and everyone I shared it with was equally impressed. Super tasty, thanks for the recipe!

Awesome “it feels like Spring” dinner tonight with brown rice and sticky teriyaki chicken thighs.  Had plenty of leftovers for lunch tomorrow too.  Really tasty.  My husband doesn’t really like traditional salads but it’s nice to know I’ve got another cool veggie option in my back pocket for the hot humid summer coming on.

Wow! One of the best salads I have had in a long time.  Very flavorful and refreshing. Thank you!

I made this AMAZING chili crisp snap pea salad with a Teriyaki chicken in Dan Dan noodles for dinner tonight and it was a SMASH! Even with my husband that always complains about salad with dinner lol!

Made this on Monday (double portion) and have been eating some every night with dinner -- it's so good, even 5 days later!  Still crisp, flavorful, and so fresh!  Winner recipe!

This was so good! Ate a small serving with some crispy tofu and really happy with how full it kept me. I've struggled with getting enough protein on a vegetarian diet and this was such a good find. Thanks

This salad holds up extremely well in the fridge, seven days later and it's still crisp and honestly better than fresh because the dressing has time to enter the vegetables. It was very time consuming to bias cut the peas, but because of its shelf life, I would say that this salad is worth the time spent. 
Personally, I found it paired best with rice and soy sauce, and any type of teryaki protein (I made teryaki tofu and meatballs). 
Overall a fantastic recipe: innovative, unique, and with a very clear vision. It felt like something I would eat at a nice restaurant as a spring or summer special. Bravo.

I've been enjoying this salad at home, and also have been making it to bring to gatherings of family and friends  - everyone seems to really love it!

(I especially love the rich flavors of the dressing combined with the sweet crunch of the snap peas! Plus, it's super for making ahead of time.)

I’m so excited to try this, thank you ☺️ 

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Top 4 snap pea salad recipes from across the web

The most viewed snap pea salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sugar Snap Pea Salad

Snap Pea Salad with Zesty Lemon Vin...

No-Cook Crunchy Snap Pea Salad with...

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The most viewed snap pea salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine