Sesame Snap Pea and Edamame Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
