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.

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Asian Sugar Snap Pea Salad finished salad in two bowls

Today I’m excited to share this updated recipe for 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 has some good flavor combinations for vegetable dishes and ideas for cooking lesser known veggies. 

What ingredients do you need for this recipe?

What if you don’t have edamame?

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! 

Asian Sugar Snap Pea Salad process shots collage

How to Make 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 (yay!) 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 Recipes with Sugar Snap Peas:

Napa Cabbage Asian Slaw 
Stir-Fried Shrimp and Sugar Snap Peas
Asian Chopped Salad 

Sugar Snap Pea Salad
Yield: 6 servings

Sugar Snap Pea Salad

Prep Time 30 minutes
Total Time 30 minutes

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

  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.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! 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 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. 

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.

Historical Notes for this Recipe:
This recipe was posted in 2006. The photos were updating in 2011 and the recipe was updated with more information in 2021.

Pinterest image of Sugar Snap Pea Salad

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