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Asian Sugar Snap Pea Salad with Radishes and Edamame

This crunchy Asian Sugar Snap Pea Salad with Radishes and Edamame has a slightly-spicy Asian dressing and this salad is loaded with flavor. And this tasty salad is low-glycemic, gluten-free, and vegan. Use Salad Recipes to find more salads like this one.>/div>

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

Early tomorrow I’ll be on my way to Atlanta for the BlogHerFood Conference, where I’m looking forward to seeing friends, and meeting some new ones.  I’ve been planning for BlogHerFood for weeks, and had a couple of posts written and saved to be published while I was there. Then Blogger had a widespread outage, and this morning when I opened the posts to schedule them, everything I had written was gone.

If it’s a bit quieter than usual around here you’ll know why, but I did want to share this updated recipe for Asian Sugar Snap Pea Salad with Radishes and Edamame. 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 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 with Radishes and Edamame was revisited and updated with new photos in May 2011.)

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

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!

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.

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

I like the radishes cut into half-moon shapes so every piece has a border of red.

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

Cut the sugar snap peas on the diagonal, cutting each one into 2 pieces.

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

Stir salad ingredients together with just enough dressing so that all the salad is moistened.  (You may not need all the dressing, but there are more ideas for using it in the recipe)  The salad can be chilled for a few hours at this point.

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

Sprinkle each serving with peanuts right before eating.  (If you’re going to refrigerate leftovers, keep the peanut 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 with Sugar Snap Peas, Radishes, Almonds (and Cilantro?) 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, Sugar Snap Peas, Radishes, Red Cabbage, and Almonds from Kalyn’s Kitchen

Asian Sugar Snap Pea Salad with Radishes and Edamame

This crunchy Asian Sugar Snap Pea Salad with Radishes and Edamame has a slightly-spicy Asian dressing and this salad is loaded with flavor.

Ingredients:

Ingredients

  • 1 1/2 cups red radishes, trimmed, washed, and cut in half-moon shapes
  • 3 cups sugar snap peas, trimmed and cut into diagonal pieces
  • 1/2 – 1 cup cooked, shelled edamame
  • 2 T sliced green onions (scallions)
  • 1/4 cup chopped peanuts for garnish

Dressing Ingredients

  • 1/4 cup soy sauce
  • 1 1/2 T rice vinegar (not seasoned)
  • 2 tsp. sweetener of your choice
  • 1/2 tsp. green Tabasco sauce, hot chili oil, or 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 or low sugar apricot jam

Directions:

  1. Mix dressing ingredients in glass measuring cup or small glass bowl, whisking well. (I use sugar free or low sugar apricot jam.)
  2. 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 not use all the dressing.)
  3. To serve, put salad in serving bowl and sprinkle peanuts over.

Notes:

I love using Sriracha sauce in this recipe.

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.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As long as you use an approved sweetener, this Asian Sugar Snap Pea Salad with Radishes and Edamame and the grilled salmon I ate with it would make a perfect phase one dinner for the South Beach Diet and other low-glycemic diet plans. This is probably too high in carbs for a strict low-carb diet.

Find More Recipes 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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Sugar Snap Pea Salad Pin

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33 comments on “Asian Sugar Snap Pea Salad with Radishes and Edamame”

  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

  13. 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!

  14. 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!

  15. Thanks! I didn't get to go last year so I'm really happy I can make it this time.

  16. The aSald looks yummy and I absolutely love those bowls. Gorgeous!

  17. 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!

  18. 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.

  19. 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!

  20. 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!

  21. Jeanette, I am excited to meet you; didn't realize you were going!

  22. 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!

  23. Thanks Lydia. Can you tell I like crunchy?

  24. The new photos make this salad look even crunchier!

  25. 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!)

  26. 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.

  27. This salad looks delicious and right up our alley!

  28. OK–now that I’m back from vacation, I need to start eating things like this! I love everything in that salad–yum.

  29. 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.

  30. 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!

  31. 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.

  32. 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.

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