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Snap Pea Salad With Sesame Shallot Vinaigrette
Snap pea salad is tossed with a sautéed sesame shallot vinaigrette. This delicious side dish has a fresh, crisp texture and a savory flavor with a hint of natural sweetness from the vegetables.
Looking for more salad recipes sans lettuce? Try my cabbage crunch salad, shaved cucumber fennel salad, or 5 minute raw carrot salad.
Ingredient Notes
- Snap peas – also called sugar snap peas. These crunchy vegetables (technically a legume) are naturally sweet and very fresh tasting.
- Avocado oil – a great neutral tasting oil that take on the flavor of whatever you mix it with.
- White sesame seeds
- Shallot
- Garlic cloves
- Rice vinegar
- Toasted sesame oil
- Kosher salt – to taste.
- Freshly ground black pepper – to taste.
How to Make Sugar Snap Pea Salad: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Toast sesame seeds. Heat a skillet over medium heat. Add the sesame seeds to the dry skillet. Cook for a few minutes until they smell toasty and a little golden brown.
- Add the aromatics. Add the avocado oil, shallot, and garlic to the toasted sesame seeds. Cook for 2-3 minutes, stirring occasionally until fragrant.
- Add remaining ingredients. Add the rice vinegar, toasted sesame oil, and a pinch of kosher salt to the shallot and garlic mixture then take off the heat.
- Combine. Place the sliced snap peas in a large serving bowl. Pour the sesame shallot vinaigrette over the top and toss to combine. Enjoy!
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this sugar snap pea salad recipe using what you already have? Here are some ideas…
- No shallot? – you can also use half of a red onion or ½ cup loosely packed sliced green onion.
- No rice vinegar? – use lemon juice.
- Add-ins – toasted and chopped almonds, cashews, or another nut, toasted pumpkin seeds, or fresh mint.
Helpful Tips
- Use a sharp knife to thinly slice the snap peas. Although it seems like a mandoline slicer would be a good idea for consistently thin slices, snap peas are a little too delicate and do best with a knife.
- If your sesame seeds are already toasted, you can skip step 2, and add them to the oil with the shallot and garlic.
- Store leftovers in an airtight container in the fridge for up to 3 days.
More Salad Recipes
Did you try this sugar snap pea salad? If so, please leave a comment & a star rating below. Thank you!
Snap Pea Salad With Sesame Shallot Vinaigrette
Snap pea salad is tossed with a sautéed sesame shallot vinaigrette. This delicious side dish has a fresh, crisp texture and a savory flavor with a hint of natural sweetness from the vegetables.
Ingredients
- 1 pound snap peas
- 2 tablespoons white sesame seeds
- 4 tablespoons avocado oil or olive oil
- 1 medium shallot diced
- 2 cloves garlic minced
- 2 tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Cut snap peas. Trim the stems and remove the strings. To do this, place the snap peas on a cutting board with the curve at the top. Cut down on the stem end but don't go all the way through. Then grab onto the stem and pull downward to remove the fibrous string attached to it (see photo above). Cut the snap peas lengthwise at a slight angle, getting about 3-4 slices per pod.
- Toast sesame seeds. Heat a skillet over medium heat. Add the sesame seeds to the dry skillet. Cook for a few minutes, moving them around the pan every so often, until they smell toasty and are golden brown in color.
- Add the aromatics. Add the avocado oil, shallot, and garlic to the toasted sesame seeds. Cook for 2-3 minutes, stirring occasionally until fragrant.
- Add remaining ingredients. Add the rice vinegar and toasted sesame oil. Remove from the heat and season to taste with kosher salt and freshly ground black pepper.
- Combine. Place the sliced snap peas in a serving bowl and pour the sesame shallot vinaigrette over the top. Toss to combine. Enjoy!
Notes
See the blog post for helpful tips as well as a make it your way section with substitutions & variations to use what you already have on hand.