Snap Pea Salad
This snap pea salad is easy, tasty, refreshing, and versatile enough to serve with anything! It's also great for picnics, BBQs, and potlucks.
- Prep time
- 30 min
- Cook time
- 21 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound sugar snap peas
- 2 tablespoons sesame seeds
- 2 teaspoons coriander seeds
- 3 tablespoons rice vinegar
- 2 tablespoons neutral oil
- 2 teaspoons honey ((or to taste))
- 1/2 teaspoon sesame oil
- 3/4 teaspoon salt
- 2 cloves garlic ((finely chopped))
- 1/4 cup toasted almonds
Instructions
- 1
First, trim the snap peas of the stems and strings, and rinse them of any dirt or debris. If they look a bit lackluster, let them soak in cold water for a few minutes to perk them up (after trimming).
- 2
Toast the sesame seeds in a dry pan over medium heat until they’re 1-2 shades darker and fragrant. Remove the sesame seeds, and add the coriander seeds to the pan. Toast until fragrant. Grind the coriander seeds into a coarse powder using a mortar and pestle or spice grinder. (You can also cheat by toasting pre-ground coriander in a dry pan over low heat until fragrant.)
- 3
Slice the snap peas lengthwise into thin strips—you can usually get 3-4 strips out of one snap pea. Add them to a mixing bowl, along with the sesame seeds, ground coriander, rice vinegar, neutral oil, honey, sesame oil, salt, garlic, and almonds. Toss until everything is well-combined.
- 4
Taste and adjust seasoning to your liking, if needed. Serve!