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sugar snap pea salad in bowl.
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Sugar Snap Pea Salad with Miso Dressing

An Asian inspired sugar snap pea salad with miso dressing! The perfect side dish or light lunch with seared ahi tuna or grilled chicken.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Salad
Cuisine: American
Keyword: healthy salad, side dish
Servings: 4 servings
Author: Adapted from The Smitten Kitchen Cookbook

Ingredients

For the salad:

  • ½ lb sugar snap peas
  • ½ 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 ½ teaspoons minced garlic
  • 2 tablespoons sweet white miso plus more to taste
  • 2 tablespoons tahini or sesame seed paste
  • 1 tablespoon honey
  • ¼ cup rice vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons vegetable oil
US Customary - Metric

Instructions

  • 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.
  • Add sliced cabbage, radishes and green onions to bowl. Toss lightly.
  • Combine all ingredients for dressing in a blender and blend until smooth. Taste and add more miso as needed.
  • Drizzle dressing over salad, then toss lightly again. Sprinkle with sesame seeds and serve immediately.

Nutrition

Calories: 266kcal | Carbohydrates: 17g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 332mg | Potassium: 371mg | Fiber: 4g | Sugar: 8g | Vitamin A: 900IU | Vitamin C: 53mg | Calcium: 135mg | Iron: 3mg