Name: Sesame Snap Pea and Edamame Salad Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Asian-inspired
Ingredients: 3 tsp fresh ginger, minced; 1/2 tsp garlic, minced; 1/4 cup toasted sesame oil (La Tourangelle recommended); 1/4 cup rice wine vinegar; 3 tbsp soy sauce (Kikkoman brand); 1 1/2 tsp chili paste; 3 tsp honey; 2 cups shelled edamame (thawed if frozen); 1/2 lb snap peas, trimmed and sliced into 1/2-inch pieces; 1 cup carrots, shredded or julienned into thin 1-inch matchsticks; 1 tbsp toasted sesame seeds

Ingredients

For the dressing:

3 tsp fresh ginger, minced
1/2 tsp garlic, minced
1/4 cup sesame oil (toasted sesame oil preferred)
1/4 cup rice wine vinegar
3 tbsp soy sauce
1 1/2 tsp chili paste
3 tsp honey

For the salad:

2 cups edamame, shelled and thawed if frozen
1/2 lb snap peas, trimmed and sliced into 1/2-inch pieces
1 cup carrots, shredded or julienned into thin 1-inch matchsticks
1 tbsp toasted sesame seeds

Instructions

Step 1: In a small bowl, whisk together the minced ginger, garlic, sesame oil, rice wine vinegar, soy sauce, chili paste, and honey until smooth and well combined. Set aside to let the flavors meld.

Step 2: Fill a large bowl with ice and cold water to create an ice bath. At the same time, bring a pot of salted water to a rolling boil.

Step 3: Add the shelled edamame to the boiling water and cook for 3 minutes. In the last 30 seconds, add the snap peas and cook together for the remaining time. Drain immediately in a colander.

Step 4: Transfer the drained edamame and snap peas to the ice bath and let them sit for 5 minutes. This stops the cooking process and keeps them crisp and bright green. Drain thoroughly and pat dry with paper towels.

Step 5: In a large bowl, combine the dried edamame, snap peas, and shredded carrots. Pour the dressing over the vegetables and toss gently but thoroughly to coat evenly.

Step 6: Transfer the dressed salad to a serving platter or individual bowls. Sprinkle with toasted sesame seeds just before serving to maintain their crunch.

Tips & Variations

Use fresh snap peas for the best crunch and sweetness; if unavailable, thawed frozen snap peas or snow peas are good substitutes.

If you don’t have edamame, try frozen lima beans or chickpeas for texture and protein.

Substitute rice wine vinegar with white wine vinegar or apple cider vinegar, adjusting quantity to taste.

Keep the dressing separate if prepping ahead to prevent the salad from becoming watery.

Let the salad chill in the fridge for 30 minutes before serving to enhance the flavors.

For a vegan version, replace honey with maple syrup or agave nectar.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The vegetables will remain crunchy, and the flavors improve as they meld. If meal prepping, keep the dressing separate and combine before serving. Serve cold or at room temperature, tossing well to redistribute the dressing.

FAQs

Can I use frozen snap peas instead of fresh?

Yes, frozen snap peas can be used if thawed completely and patted dry. While fresh snap peas offer the best texture and flavor, frozen is a good alternative when fresh aren’t available.

How do I prevent the salad from becoming watery?

Make sure to shock the vegetables in an ice bath immediately after blanching and dry them thoroughly before tossing with the dressing. Excess water dilutes the dressing and makes the salad watery.