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sugar snap pea salad in bowl

Sugar Snap Pea Salad with Miso Dressing



For the salad:

  • 1/2 lb sugar snap peas
  • 1/2 lb Napa cabbage, thinly sliced
  • 4 medium-large radishes, thinly sliced
  • 3 large green onions, thinly sliced
  • 2 tablespoons sesame seeds, toasted (in a 300 degrees F oven for 10 minutes)

For the dressing:

  • 1 tablespoon minced fresh ginger
  • 1 1/2 teaspoons minced garlic
  • 2 tablespoons sweet white miso, plus more to taste
  • 2 tablespoons tahini or sesame seed paste
  • 1 tablespoon honey
  • 1/4 cup rice vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons vegetable oil


  1. Bring a large pot of salted water to a boil. Drop snap peas into water; boil 2 minutes until bright-green and softened but still crisp. Drain, then immediately transfer to an ice-water bath in a medium bowl and let cool completely. Drain, then pat dry. Chop peas into thin slices and place in a large bowl.
  2. Add sliced cabbage, radishes and green onions to bowl. Toss lightly.
  3. Combine all ingredients for dressing in a blender and blend until smooth. Taste and add more miso as needed.
  4. Drizzle dressing over salad, then toss lightly again. Sprinkle with sesame seeds and serve immediately.