Revitalize your dinner routine with our Asian Snap Pea Salad – a tantalizing, easy-to-make dish that’s perfect for those hectic nights or spontaneous potluck parties.
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What are Asian Snap Peas?
Asian snap peas, also known as sugar snap peas, are a cross between snow peas and garden peas. Dr. Calvin Lamborn, a plant breeder in Twin Falls, Idaho, developed them in the 1970s. His goal was to create a pea that combined the best qualities of the snow pea (edible pod) and the garden pea (sweetness and texture).
Part of the legume family, snap peas feature crisp, edible pods and small, sweet peas inside. They are a favorite in Asian cuisine due to their sweetness and crunch. Snap peas are a common ingredient in stir-fries, salads, and as a healthy snack.
Reasons to Love This Snap Pea Salad
- The snap peas provide a satisfying crunch, making each bite a textural wonder.
- Asian-inspired dressings blend sweet, sour, and spicy flavors.
- This salad is portable and ideal for picnics, potlucks, or as a take-along lunch.
- Asian Snap Peas are leftover-friendly. They taste great even the next day.
Recipe Ingredients
- Snap Peas: These peas provide a crisp texture and sweet flavor.
- Red Bell Pepper: Adds color and a slightly sweet, mild flavor to the salad.
- Carrot: Its thin slices contribute to the crunch and offer a subtle sweetness
- Dressing Components: These ingredients collectively form the essential flavor base of the salad, giving it its distinctive Asian-inspired taste.
See the recipe card for full information on ingredients and quantities.
Variations
- Sesame Oil: Replace peanut oil with sesame oil for a nutty flavor that complements the Asian theme of the salad.
- Soy Sauce: Use soy sauce in place of fish sauce. This maintains the umami depth while catering to vegetarian preferences.
How to Make Asian Snap Pea Salad
Step #1: Place the peppers, carrots, scallions, and peas in a large bowl.
Step #2: Whisk together the peanut oil, vinegar, fish sauce, brown sugar, Sriracha, and ginger in a small bowl, or shake in a Mason jar.
Step #3: Pour the dressing over the vegetables and toss well to coat. Sprinkle with sesame seeds. Serve chilled or at room temperature.
Try serving this Asian Snap Peas Salad alongside Hoisin Grilled Flank Steak, Sticky Thai Sesame Chicken, or with my Easy Asian Potstickers!
Expert Tip
For the perfect Asian Snap Pea Salad, it’s crucial to both drain and dry the snap peas effectively after washing. Start by draining them in a colander to remove excess water. Then, for optimal texture and flavor, thoroughly dry the peas using a clean kitchen towel or let them air dry for a few minutes. This prevents the salad dressing from becoming watered down and keeps your salad crisp and fresh.
Frequently Asked Questions
Add cooked quinoa, rice noodles, or a handful of nuts for extra substance.
Yes, you can prepare this salad a few hours ahead. Just keep the dressing separate until ready to serve.
Storage Info
Store the Asian Snap Pea Salad in an airtight container in the refrigerator; it will stay fresh for up to 3 days.
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5 Minute Asian Snap Pea Salad Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 red bell pepper - seeded and sliced
- 1 large carrot - sliced into thin coins
- 8 ounces trimmed snap peas
- 2 scallions - sliced into 1/2″ pieces
- 1 tbsp peanut oil
- 1 tablespoon rice vinegar
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon Sriracha
- 3/4 tsp finely minced fresh ginger root
- Sesame seeds for garnish - optional
Instructions
- Place the peppers, carrots, scallions, and peas in a large bowl.
- Whisk together the peanut oil, vinegar, fish sauce, brown sugar, Sriracha, and ginger in a small bowl, or shake in a Mason jar.
- Pour the dressing over the vegetables and toss well to coat. Sprinkle with sesame seeds. Serve chilled or at room temperature.
NOTES
Nutrition
My kids and I were laughing at my lack of a side dish repertoire, as I rely heavily on garden salad, steamed broccoli, mashed potatoes or plain white rice for many meals. Those are fine, don’t get me wrong, but sometimes something fresh that isn’t a garden salad is nice. I had all of the ingredients for this on-hand, so decided to surprise the family with something new.
We all loved it.
I made it about 90 minutes before dinner, hoping that the vinegar would “cook” the onions, and it worked flawlessly. This is definitely quick to throw together, but I do recommend doing it before all of the other dinner preparations to give it a chance to marinade (it’ll still be great if you don’t!).
This would be an incredible potluck side dish. The longer it sits, the better it gets. Thank you for the recipe!