I had purchased a small package of sugar snap peas from one of our green grocers in early August for a dish but I really only needed about a dozen of them so I had to find something to make with the leftovers before they expired. I decided to blanch them for a minute or so and dress them with toasted sesame oil, a splash of soy sauce with a splash of rice vinegar to serve with my prized pork Bulgogi recipe, it was lovely.
Quick Sugar Snap Pea Salad
A KitchenInspirations Original Recipe
Serves 2, as a side salad
Ingredients:
- A handful of sugar snap peas, blanched
- 15 mL toasted sesame oil
- a splash of soy sauce
- a splash of rice wine vinegar (unseasoned)
- toasted black and white sesame seeds for garnish
Directions:
- Combine the dressing and pour over the blanched sugar snap peas and coat well.
- Plate and sprinkle sesame seeds over the top.
- Serve chilled.
Notes:
- Sesame oil can be overwhelming, 15mL was enough for this amount of sugar snap peas, if in doubt, start with a small amount and taste.
- I blanched the sugar snap peas for about 1 minute in boiling, salted water.
I love this idea . The sesame seeds look so interesting on the sugar snap peas and I’ll bet add a nice taste as well. thanks
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Absolutely love this one! Will give it a try; good tip on the sesame oil, I agree a little goes a long way. I recently had something similar with edamame beans as an appetizer, it was such a welcome change, looking forward to trying Eva.
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Simple, tasty, pretty — perfect dish. Love the sesame seed garnish — attractive and flavorful too. Good stuff — thanks.
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Excellent idea, Eva! They would also make such a healthy wine snack!
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Crunchy and nutty…this must be very tasty!
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I just ate my leftovers raw yesterday! Bill doesn’t like these or snow peas, but I’ll try your yummy recipe with my next purchase 🙂
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