Sesame Snap Pea and Edamame Salad Recipe

Introduction

This Sesame Snap Pea and Edamame Salad is a crunchy, refreshing side dish with a tangy ginger-sesame dressing and a touch of heat from chili paste. Ready in about 15 minutes, it’s perfect for summer barbecues, potlucks, or a quick healthy lunch that everyone will love.

Ingredients

• 3 tsp fresh ginger, minced
• 1/2 tsp garlic, minced
• 1/4 cup sesame oil (toasted if possible)
• 1/4 cup rice wine vinegar
• 3 tbsp soy sauce
• 1 1/2 tsp chili paste
• 3 tsp honey
• 2 cups edamame, shelled and thawed if frozen
• 1/2 lb snap peas, trimmed and sliced into 1/2-inch pieces
• 1 cup carrots, shredded or julienned into thin 1-inch matchsticks
• 1 tbsp toasted sesame seeds

Instructions

1. Step 1: In a small bowl, whisk together the minced ginger, garlic, sesame oil, rice wine vinegar, soy sauce, chili paste, and honey until smooth and well combined. Set aside to let the flavors meld.
2. Step 2: Fill a large bowl with ice and cold water for an ice bath. Meanwhile, bring a pot of salted water to a rolling boil.
3. Step 3: Add the shelled edamame to the boiling water and cook for 3 minutes. During the last 30 seconds, add the trimmed snap peas and cook together with the edamame. Drain immediately in a colander.
4. Step 4: Transfer the drained vegetables to the ice bath and let sit for 5 minutes to stop the cooking and preserve color and crunch. Drain thoroughly and pat dry with paper towels.
5. Step 5: In a large bowl, combine the dried edamame, snap peas, and shredded carrots. Pour the dressing over the vegetables and toss gently but thoroughly to coat evenly.
6. Step 6: Transfer the salad to a serving dish and sprinkle with toasted sesame seeds just before serving to maintain their crunch.

Tips & Variations

• Use fresh snap peas for the best crunch and sweetness. If unavailable, frozen (thawed and dried) snap peas, snow peas, or blanched green beans work as substitutes.
• If edamame is hard to find, swap in lima beans or chickpeas for similar texture and protein.
• Substitute rice wine vinegar with white wine vinegar or apple cider vinegar, adjusting to taste since they can be sharper.
• To keep it vegan, replace honey with maple syrup or agave nectar.
• Always shock the vegetables in an ice bath after blanching to keep them crisp and vibrant.
• Pat vegetables dry thoroughly after the ice bath to prevent a watery salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The vegetables stay crisp, and the flavors deepen as they marinate. For best results when meal prepping, keep the dressing separate and toss it together just before serving. Serve cold or at room temperature, and sprinkle on extra toasted sesame seeds before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen snap peas instead of fresh?

Yes, frozen snap peas can be used if thawed completely and patted dry. While fresh snap peas offer the best texture and flavor, properly prepped frozen snap peas are a convenient alternative.

How do I prevent the salad from becoming watery?

Make sure to thoroughly drain and pat dry the blanched vegetables after the ice bath. Excess moisture dilutes the dressing and results in a watery salad, so drying is key to keeping the salad crisp and flavorful.

Sesame Snap Pea and Edamame Salad Recipe

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★★★★★

4.5 from 119 reviews

This Sesame Snap Pea and Edamame Salad is a refreshing and crunchy side dish featuring tender snap peas and protein-packed edamame tossed in a tangy ginger-sesame dressing with a gentle heat from chili paste. Perfect for summer barbecues or quick nutritious meals, it comes together in under 30 minutes and is great for meal prep. The combination of fresh vegetables, a nutty sesame dressing, and toasted sesame seeds creates a satisfying texture and vibrant flavors that make eating veggies enjoyable.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Blanching (stovetop cooking followed by ice bath)
• Cuisine: Asian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Dressing

• 3 tsp fresh ginger (minced)
• 1/2 tsp garlic (minced)
• 1/4 cup toasted sesame oil (La Tourangelle recommended)
• 1/4 cup rice wine vinegar
• 3 tbsp soy sauce (Kikkoman brand)
• 1 1/2 tsp chili paste
• 3 tsp honey

For the Salad

• 2 cups edamame (shelled and thawed if frozen)
• 1/2 lb snap peas (trimmed and sliced into 1/2-inch pieces)
• 1 cup carrots (shredded or julienned into thin 1-inch matchsticks)
• 1 tbsp toasted sesame seeds

Instructions

1. Prepare the Sesame-Ginger Dressing: In a small bowl, whisk together the minced ginger, minced garlic, toasted sesame oil, rice wine vinegar, soy sauce, chili paste, and honey until smooth and well combined. The honey helps emulsify the mixture. Set aside to allow flavors to meld while preparing vegetables.
2. Prepare Ice Bath and Boil Water: Fill a large bowl with ice and cold water for an ice bath to stop cooking and preserve brightness and crispness of vegetables. Simultaneously, bring a large pot of salted water to a rolling boil.
3. Blanch Edamame and Snap Peas: Add shelled edamame to the boiling water and cook for 3 minutes. Add sliced snap peas during the last 30 seconds to cook together. This timing ensures both vegetables achieve crisp-tender texture. Immediately drain the vegetables in a colander.
4. Shock Vegetables in Ice Bath: Transfer drained edamame and snap peas to the ice bath and let sit for 5 minutes to halt cooking and retain vibrant color. Drain thoroughly and pat dry with paper towels or use a salad spinner to remove excess moisture, preventing watery salad.
5. Assemble and Dress the Salad: In a large bowl, combine the dried edamame, snap peas, and shredded carrots. Pour prepared dressing over the vegetables and toss gently but thoroughly to coat evenly.
6. Finish and Serve: Transfer the dressed salad to a serving dish or individual bowls. Sprinkle toasted sesame seeds on top just before serving to maintain their crunch and nutty flavor. Serve chilled or at room temperature.

Notes

• Use fresh snap peas for the best crunch; frozen snap peas can be used if thawed and dried well.
• To keep vegetables crisp, do not skip the ice bath after blanching.
• Pat dry vegetables well after shocking in ice water to avoid diluting the dressing.
• Set a timer to avoid overcooking; edamame blanches for 3 minutes, snap peas for 30 seconds.
• For alternate vegetables, use snow peas or green beans (blanched 2-3 minutes) if snap peas or edamame are unavailable.
• Store salad in an airtight container in the fridge for up to 3 days. Keep dressing separate if prepping ahead for the week.
• Let the salad rest for 30 minutes in the fridge before serving for best flavor blending.
• Substitute ingredients for dietary needs (e.g., tamari for soy sauce for gluten-free, maple syrup for honey for vegan).

Keywords: sesame snap pea salad, edamame salad, Asian salad, ginger sesame dressing, healthy summer salad, quick side dish, crunchy salad, vegetarian salad