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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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.)
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.
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 there are more ideas for using it in the recipe) 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 peanut separate until you eat the salad.)
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:
- Mix dressing ingredients in glass measuring cup or small glass bowl, whisking well. (I use sugar free or low sugar apricot jam.)
- 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.)
- 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.
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.
