Sugar Snap Pea Salad
This crunchy Sugar Snap Pea Salad also has radishes, edamame, and a slightly-spicy Asian dressing and this tasty vegan salad is low in carbs. And if you like sugar snap peas but haven’t thought about using them as the main ingredient in a salad, you might be pleasantly surprised how much you like this recipe!
PIN the Sugar Snap Pea Salad to try it later!
I like the crunch and flavor of sugar snap peas so much that I made them one of my Kalyn’s Kitchen Picks, and for this week’s Friday Favorites featured recipe I’m reminding you about this tasty Sugar Snap Pea Salad that’s a recipe I’ve been enjoying for a long time. In fact, when I first created this salad recipe it was something I ate for lunch several days in a row. When that happens, it’s always a sign that the recipe is a winner!
And I love the Asian flavors and crunchy ingredients in this salad! I came up with this salad recipe when I had sugar snap peas and radishes in the fridge and was thinking of a fun way to use them. And I did love the edamame in this salad too, but edamame is definitely optional. See suggestions below for ways to adapt this recipe if you don’t have every ingredient or want a version that’s a bit lower in carbs!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- radishes
- sugar snap peas
- cooked, shelled edamame, thawed if frozen (optional)
- green onions
- chopped peanuts
- soy sauce or Gluten-Free Soy Sauce (affiliate link)
- Unseasoned Rice Vinegar (affiliate link)
- Golden Monkfruit Sweetener (affiliate link)
- Sriracha Sauce (affiliate link)
- sesame oil (affiliate link)
- Peanut Oil (affiliate link)
- Minced Ginger (affiliate link) (comes in a jar)
- Sugar-Free Apricot Preserves (affiliate link)
What if you don’t have edamame for the Sugar Snap Pea Salad?
I liked the shelled edamame in this salad, but if you don’t want to buy that I think you could make an equally delicious salad just using slightly more radishes and sugar snap peas and leaving out the edamame!
What if you don’t have Sugar-Free Apricot Preserves?
The sugar-free preserves added a bit of thickening and a pleasant fruity flavor to the dressing. If you don’t have that, any type of sugar-free or regular preserves would work. (Even if you had to use jam or preserves with sugar, that amount would only add a few more carbs.)
Are Sugar Snap Peas low in carbs?
Sugar Snap Peas aren’t super high in net carbs, despite the word “sugar” in the name; one cup has 11 grams of carbohydrates but 4.5 grams of fiber.
How low in carbs is the Sugar Snap Pea Salad?
This tasty salad with sugar snap peas, radishes, edamame, and a flavorful asian dressing has only about 7.4 net carbs per serving.
How can you make this Sugar Snap Pea Salad lower in carbs?
If you want to make a version of this tasty salad that’s lower in carbs, swap out some of the sugar snap peas for more radishes or Edamame. (Radishes have only 2 net carbs per cup! Edamame is also a low-carb food, with only 2.9 net carbs per cup.)
How to Make Sugar Snap Pea Salad:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- When I first made this I couldn’t find shelled edamame, but now that I’ve found them (yay!) I increased the amount of edamame in the recipe!
- Let frozen edamame thaw overnight in the fridge if you can.
- 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.)
- I like the radishes cut into half-moon shapes so every piece has a border of red.
- Cut the sugar snap peas on the diagonal, cutting each one into 2 pieces.
- 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!)
- 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.)
More Favorite Recipes with Sugar Snap Peas:
Sugar Snap Pea Salad
I love this crunchy 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 (or gluten-free soy sauce)
- 1 1/2 T unseasoned rice vinegar
- 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. minced ginger (comes in a jar)
- 2 T sugar-free apricot jam
Instructions
- Mix dressing ingredients in glass measuring cup or small glass bowl, whisking well. (I use sugar free or low sugar apricot jam.)
- Trim radishes and cut in half-moon slices.
- Trim Sugar Snap Peas and cut in half on the diagonal.
- Measure one cup of shelled edamame.
- Combine vegetables in bowl, pour over about 1/2 of dressing, and stir to mix until all vegetables are coated with dressing.
- 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.
- You will probably not use all the dressing but see below for more ideas to use it.
- 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
6Serving Size
1Amount 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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As long as you use an approved sweetener and sugar-free jam, this Sugar Snap Pea Salad would work for low-carb and Keto diets. (For strict Keto you might want to follow the suggestion to use more radishes and fewer sugar snap peas.) It also could be eaten for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Salad Recipes to find more salads like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe for an Asian-flavored salad made with sugar snap peas was first posted in 2006. The photos were updated in 2011 and the recipe was last updated with more information in 2024.
39 Comments on “Sugar Snap Pea Salad”
The recipe looks amazing!
Honestly, I’m wondering about the dishes. What is the manufacturer and “name” of the product line?
THANX in advance!
Those dishes were given to me by a friend many years ago. I recently moved and hugely downsized my food props so I’m afraid I no longer have them, sorry.
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All recipes look yummy,
Thanks Ruby!
Suzanne, thanks! And I agree that canned vegetables are pretty sad.
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.
So glad people are liking this!
I love your blog , we love anything edamame !thanks 🙂
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.
Oh yum! I have some edamame in the freezer and sugar snap peas in the fridge. I am making this tomorrow.
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.
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.
The presentation of these 2 bowls is simply gorgeous1
Kelly, ditto!
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!
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.
Dumb qn- do you cook the sugar snap ? I assume we can use frozen ? Just defrozed it?
This look so good
Hi Kalyn, Just want to add my LOVE for those beautiful bowls. Also agree with Healthy Mamma on leaving out the sugar in the dressing and must buy Organic when purchasing soy or you'll get GMO… BAD.
Last night I made the Sauteed Asparagus with pine Nuts (I used feta cheese) and it was scrumptious. Hubby loved it!
JenPack, thanks (we were writing comments at the same time. The bowls were a gift from Dara of Cookin' Canuck. I'll have to tell her what a hit they are!
Thanks! I didn't get to go last year so I'm really happy I can make it this time.
The aSald looks yummy and I absolutely love those bowls. Gorgeous!
I just found shelled edamame in our frozen food section…I am so there! I love the bowls you served the salad end…perfect. I have been writing my posts and saving them in MS Word, so I was able to get my post back on pretty quick. It just goes to show you that nothing is safe anymore. Have fun at BlogHer!
Healthy Mama, I'm picturing this with some bean sprouts, and I think it would be a nice addition! Hope you do get to go to BlogHerFood some day, it's a great experience.
Oh, I also ment to say, have fun at the conference I really hope I'm able to do that one day when I figure it all out. ;p Also, gorgeous bowls. 😉
aaaand… you prob already know this, but it's really important (IMHO) to use Organic soy beans{edamame}. There are a handful of produce that's on the 'best if Organic' list and soy is one of them. Otherwise it's a GMO and don't get me started on all the negatives assoiciated with that! 😉
Happy Day!
Oh no! I'm so sorry you lost your posts that's so frusterating. Geesh, I really need to see if I'm missing any of my saved posts… or maybe it's best left unknown. 😉
I really and truly love this recipe. I love Asian food and especially when the veggies play a star role! I am getting visions of bean sprouts on top of this salad! YUM!
Jeanette, I am excited to meet you; didn't realize you were going!
That Blogger outage was horrible! So sorry to hear you lost some of your posts. Your new photographs are gorgeous Kalyn! I'm headed to BlogHer Food too so hope to see you there!
Thanks Lydia. Can you tell I like crunchy?
The new photos make this salad look even crunchier!
Laura, sugar snap peas would be great in this. Glad you liked it (and now I need to work on a new photo for this post, lol!)
I loved this, it turned out really tasty. I only had sugar snap peas so I substituted for the Asian Snow peas. I also added toasted sesame seeds. Left out the sugar and used fruit sweetened apricot preserves instead. I did cook the sauce, but everything else was raw. Thanks for posting this, Kalyn — i needed an idea for my peas!! I'll definitely use this again.
This salad looks delicious and right up our alley!
OK–now that I’m back from vacation, I need to start eating things like this! I love everything in that salad–yum.
Doodles, the frozen cooked edamame is really quite good. Sometimes I wish they would put a bit more salt. I have a friend who thaws them by boiling in very salted water, but I haven’t tried it.
Gattina, the raw snow peas are wonderful. I like to eat them with Ranch dip, but that might be a U.S. thing.
Leigh, I hope he likes it. Tonight I took some of the leftover salad, half a piece of left over salmon that I cut in small pieces, mixed them, drizzled on a little more dressing, and it was delicious that way too.
You have been on a radish kick! And what great ways to use them. My husband loves radishes and snow peas, so he is going to love this!
Kalyn,
oh did I hear snow pea?! Love it!!! But I’ve only tasted the cooked peas, will try it raw to see if I like it.
Kalyn I have made this dressing and keep it handy for a lot of uses…….you came up with a good one. I have yet to purchase edamame but I have eaten it out in salads.