Description
A quick, refreshing Sesame Snap Pea and Edamame Salad featuring crunchy snap peas, protein-packed edamame, and a tangy ginger-sesame dressing with a hint of chili heat. Perfect for summer barbecues, potlucks, or a healthy side, this salad comes together in under 30 minutes and offers a vibrant mix of textures and flavors.
Ingredients
Scale
For the Dressing
- 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
For the Salad
- 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
Instructions
- Prepare the Sesame-Ginger Dressing: In a small bowl, whisk together the minced ginger, garlic, toasted sesame oil, rice wine vinegar, soy sauce, chili paste, and honey until smooth and well combined. The honey helps emulsify the dressing. Set aside to let flavors meld.
- Prepare Ice Bath and Boiling Water: Fill a large bowl with ice and cold water to create an ice bath. Meanwhile, bring a large pot of salted water to a rolling boil on high heat. Having both ready helps prevent overcooking.
- Blanch Edamame and Snap Peas: Add the shelled edamame to the boiling water and cook for 3 minutes. In the last 30 seconds of cooking, add the trimmed snap peas to the pot so they finish cooking together with the edamame. Immediately drain both in a colander.
- Shock Vegetables in Ice Bath: Transfer the drained edamame and snap peas immediately to the prepared ice bath. Let them sit for 5 minutes to stop the cooking process and preserve their bright green color and crisp texture. Drain thoroughly and pat dry with paper towels to remove excess water, avoiding a watery salad.
- Assemble and Dress the Salad: In a large bowl, combine the dried edamame and snap peas with the shredded carrots. Pour the dressing over the vegetables and toss gently but thoroughly to coat evenly, ensuring the salad stays crisp.
- Finish and Serve: Transfer the dressed salad to a serving platter or individual bowls. Sprinkle the toasted sesame seeds on top just before serving to maintain their nutty crunch.
Notes
- Use fresh snap peas for the best crunch and sweetness; thawed frozen snap peas can be used as a substitute but should be thoroughly dried.
- Trim stems and remove strings from snap peas for improved texture and ease of eating.
- Keep the ice bath and drying step to ensure vegetables remain crisp and vibrant.
- Store salad in an airtight container in the fridge for up to 3 days; keep dressing separate when meal prepping.
- Consider letting the salad chill for 30 minutes before serving to allow flavors to meld.
- Substitutions: lima beans or chickpeas for edamame, snow peas or green beans (blanched) for snap peas, white wine or apple cider vinegar for rice wine vinegar, tamari for soy sauce for gluten-free, maple syrup or agave nectar for honey to make vegan.
- Avoid overcooking vegetables to maintain crispness: 3 minutes for edamame, adding snap peas in the last 30 seconds.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching
- Cuisine: Asian-inspired
Keywords: snap pea salad, edamame salad, sesame ginger dressing, healthy side dish, quick salad recipe, summer salad, Asian salad, vegetarian salad
