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Kalyn's Kitchen

Asian Sugar Snap Pea Salad

This crunchy Asian Sugar Snap Pea Salad also has radishes, edamame, and a slightly-spicy Asian dressing and this vegan salad is loaded with flavor.  

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Asian Sugar Snap Pea Salad finished salad in two bowls

Today I’m excited to share this updated recipe for Asian Sugar Snap Pea Salad. I’ve been enjoying this for lunch the last couple of days, and I’m glad to have new photos to replace the original  one, which was definitely not great!

This was a recipe I came up with years ago when I had sugar snap peas and radishes in the fridge. The dressing was adapted from  Vegetable Love (affiliate link) by Barbara Kafka, a cookbook that seems to have some good flavor combinations for vegetable dishes and ideas for cooking lesser known veggies. 


Asian Sugar Snap Pea Salad process shots collage

How to Make Asian Sugar Snap Pea Salad:

(Scroll down for complete recipe with nutritional information.)

  1. When I first made this I couldn’t find shelled edamame, but now that I’ve found them (yaay!) I increased the amount of edamame in the recipe! Let frozen edamame thaw overnight in the fridge if you can.
  2. Whisk together all the dressing ingredients. (I used to heat the dressing a little to melt the jam, but lately I just whisk to combine it.)
  3. I like the radishes cut into half-moon shapes so every piece has a border of red.
  4. Cut the sugar snap peas on the diagonal, cutting each one into 2 pieces.
  5. Stir salad ingredients together with just enough dressing so that all the salad is moistened. (You may not need all the dressing, but it’s good on lots of things!) 
  6. The salad can be chilled for a few hours at this point. Sprinkle each serving with peanuts right before eating. (If you’re going to refrigerate leftovers, keep the peanuts separate until you eat the salad.)

Asian Sugar Snap Pea Salad with Radishes and Edamame found on KalynsKitchen.com

More Tasty Ideas with Sugar Snap Peas:

Crunchy Napa Cabbage Asian Slaw from Kalyn’s Kitchen
Shrimp Stir-Fry with Snow Peas or Sugar Snap Peas from White on Rice Couple
Asian Chopped Salad with Broccoli Stems from Kalyn’s Kitchen

Asian Sugar Snap Pea Salad

Asian Sugar Snap Pea Salad

Yield 6 servings
Prep Time 30 minutes
Total Time 30 minutes

I love this crunchy Asian Sugar Snap Pea Salad that also has radishes, edamame, and a slightly-spicy Asian dressing. 

Ingredients

Ingredients

  • 1 1/2 cups red radishes
  • 3 cups sugar snap peas
  • 1 cup cooked, shelled edamame (thawed if frozen)
  • 2 T sliced green onions (scallions)
  • 1/4 cup chopped peanuts

Dressing Ingredients

  • 1/4 cup soy sauce
  • 1 1/2 T rice vinegar (not seasoned)
  • 2 tsp. Golden Monkfruit Sweetener
  • 1/2 tsp. Sriracha Sauce (or more to taste)
  • 1 T sesame oil
  • 2 T peanut oil
  • 1/2 tsp. ground ginger (comes in a jar)
  • 2 T sugar-free apricot jam

Instructions

  1. Mix dressing ingredients in glass measuring cup or small glass bowl, whisking well. (I use sugar free or low sugar apricot jam.)
  2. Trim radishes and cut in half-moon slices.
  3. Trim Sugar Snap Peas and cut in half on the diagonal.
  4. Measure one cup of shelled edamame.
  5. Combine vegetables in bowl, pour over about 1/2 of dressing, and stir to mix until all vegetables are coated with dressing.
  6. You can refrigerate the salad at this point for a few hours. You may want to stir in 1 T more dressing after the salad has been chilled.
  7. You will probably not use all the dressing but see below for more ideas to use it.
  8. To serve, put salad in serving bowl and sprinkle peanuts over.

Notes

I love using Sriracha Sauce (affiliate link) in this recipe but other types of hot sauce will work. I like Golden Monkfruit Sweetener (affiliate link) but use any sweetener you prefer.

There are lots of ways you could use the extra dressing from this salad. Some possibilities that came quickly to mind include using it as a marinade for chicken, pork chops, or fish, as a dressing on fresh spinach, or as a dressing for a cold rice salad.

Recipe created by Kalyn, with inspiration for the dressing from Vegetable Love by Barbara Kafka.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 160Total Fat: 11gSaturated Fat: 1.7gTrans Fat: 0gUnsaturated Fat: 8.2gCholesterol: 0mgSodium: 637mgCarbohydrates: 11.6gFiber: 4.1gSugar: 4.6gProtein: 6.8g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As long as you use an approved sweetener and sugar-free apricot jam, this Asian Sugar Snap Pea Salad could be eaten for any phase of the original South Beach Diet and is low enough in carbs for other low-glycemic and low-carb diet plans (but not Keto). 

Find More Recipes Like This One:
Use Salad Recipes to find more salads like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Asian Sugar Snap Pea Salad

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    33 Comments on “Asian Sugar Snap Pea Salad”

  1. Suzanne, thanks! And I agree that canned vegetables are pretty sad.

  2. The photos and colors are phenomenal!!!

    This is my all time favorite way to eat green beans. When hubby and I first met he was not big on veggies. I made a similar salad and he was converted! His family ate mostly canned veggies, no wonder he didn't like them.

  3. So glad people are liking this!

  4. I love your blog , we love anything edamame !thanks 🙂

  5. Those bowls are gorgeous and your salad looks delicious and refreshing. The new photos are a huge improvement over the 2006 version – I hope you don't mine me saying so! Your blog is an inspiration. Keep on keeping on, Kalyn.

  6. Oh yum! I have some edamame in the freezer and sugar snap peas in the fridge. I am making this tomorrow.

  7. Maris, thanks. Food styling is always a challenge for me, so I'm always glad when it turns out.

    Thanks Betty; I really enjoyed it.

  8. Your salad is so colorful and does
    it really look delicious. I love all these ingredients and mixed together with a dressing, it got to be luscious.

  9. The presentation of these 2 bowls is simply gorgeous1

  10. We've been eating a lot of snap peas lately so I know we'd love this. The bowls really make for an excellent presentation. Looking forward to meeting you in Atlanta big time!

  11. The sugar snap peas are not cooked, so I'm not sure how frozen ones would work. They definitely won't have the same crunch. If you try it, let me know how it worked.

  12. Dumb qn- do you cook the sugar snap ? I assume we can use frozen ? Just defrozed it?

    This look so good