Our new SNAP PEA SALAD is the perfect side dish for your next BBQ or Springtime brunch. With elements that are perfect for making ahead of time, it can be on the table in minutes when you’re ready to enjoy.
Why do we think this SNAP PEA SALAD will be on repeat you may ask? It’s so simple to prepare with a quick balancing in boiling water. The a quick dip in ice water to seal in all the color. You can place them back in the fridge at this point and assemble later in the day. The dressing is also very easy to whisk up and have on hand. Prep in the morning so you free up the day. Leaving you more time to work on other more detail oriented dishes.
A note about the furikake, use it! You can use our homemade FURIKAKE recipe so you have control over the ingredients. You can also purchase furikake at most grocery stores now days, but be sure to read the labels. They can often have hidden flavor boosters that you don’t need. Furikake is a spectacular umami condiment and we think it makes this salad shine. You can also use sesame seeds, still adds a nice flavor and a pop of color.
This dish was created last summer to enjoy with our HULI HULI CHICKEN. We can’t believe it’s taken this long to get it to the blog. During our Instagram takeover over on the @whole30recipes last month, so fun! We shared that chicken recipe so during our takeover, it was a huge hit! We thought it best to get this deliciousness to the blog so everyone can enjoy it.
To hedge off any concerns about peas or even green beans for that matter, here ya go. While edible-podded vegetables like green beans and fresh peas definitely belong to the legume family, there are some vast differences. Linking here to THE PALEO MOM’S site for a very helpful article discussing why you can enjoy them!
This dish is spectacular and compliments our HULI HULI CHICKEN. Of course we can tell you it will complement any meal. Give it a try and get ready to enjoy the accolades, it will be a hit and you’ll find yourself making it again and again!
sesame snap pea salad
1 lb sugar snap peas
2 tsp fine sea salt
2 tbsp coconut aminos
1 tbsp sesame oil
2 tsp rice wine vinegar
¼ tsp fine sea salt
furikake or sesame seeds
- Prepare a bowl of ice water then blanch snow peas. In a 3 qt saucepan, add 2 tsp salt and water then bring to a boil. Add sugar snaps and blanch for 3-4 minutes or until bright green.
- Strain and remove snap peas to ice bath and cool completely, then strain and place in a medium sized bowl.
- After snap peas are cool, cut in half or into thirds at an angle and place in a medium sized bowl.
- Prepare dressing by adding coconut aminos, sesame oil, rice wine vinegar and salt. Whisk to fully combine, taste and adjust salt or vinegar if needed. Pour over snap peas, toss to coat and place on a serving platter. Sprinkle with furikake or sesame seeds and serve.
- Best enjoyed the day made, but can be enjoyed the next day. Store in the refrigerator if you do have leftovers.