- 3 cups fresh shelled peas (from 3 pounds peas in pods)
- 12 ounces sugar snap peas, trimmed
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon oriental sesame oil
- 1 tablespoon (packed) golden brown sugar
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
Cook shelled peas in large saucepan of boiling salted water until almost tender, about 1 1/2 minutes. Add sugar snap peas to same pan and continue boiling 30 seconds. Drain; rinse under cold water and drain again. Transfer to large bowl.
Whisk vinegar, soy sauce, sesame oil, sugar, salt, and pepper in small bowl to blend. DO AHEAD Peas and dressing can be prepared 2 hours ahead. Let stand separately at room temperature. Pour dressing over peas in large bowl; toss to coat. Season salad to taste with more salt and pepper, if desired. Serve at room temperature.
Fresh Green Peas and Sugar Snap Peas in Sesame Dressing - Recipes
Oh my gosh- have you guys ever seen American Ninja Warrior!? I had to say something because I came up to my bedroom to write my blog post and stumbled into Pete and the girls watching this show. I wasn’t paying any attention, but then out of the corner of my eye I started seeing crazy stuff so I watched it. And then I got sucked in and am floored by how athletic these people are! I am about as naturally athletic as a sloth. I just ended my month long pure barre challenge I told you guys about 2 weeks ago, and while I did not take 25 classes in 30 days, I took 15 and that was in addition to my regular gym visits, plus three out of town trips- so I was proud of myself. However I did not finish strong! After last weekends bender in Vegas I was slow to get back to the gym. So then I tried to fix my laziness and went yesterday and lifted a ton of weights. Weeeeeell, by last night my neck was totally jacked up. Like I couldn’t move my head and neck at all!! I have “tweaked” my neck about a million times (like where you move like a robot) but this time was much worse, like I actually had to address it and go to the dr! Turns out I have a strained ligament in my neck (!) so now I have to cool out on the gym until next week. In good news, I am really enjoying the muscle relaxers and I also do an exceptional robot impersonation right now.
Ok, enough babbling, on to this lovely Sesame Honey Snap Pea Salad! This is the most simple little salad and it is bordering on barely being a recipe, but I still had to share it because it is so fresh and delicious!
A few weekends ago I went and had a girls dinner with my friends Betsy and Gaby and we ordered all kinds of small dishes and salads to share. One of the dishes was a snap pea salad and it was so delicious! Just fresh sweet peas and a lemon and Olive oil dressing. I was so inspired and knew I had to scoot right home and make my own version of a snap pea salad.
This is honey sweet and tempered with toasty sesame oil and zesty rice wine vinegar and then there is the little bite from the shallots. Basically it is a wonderful little side dish and you should make it as soon as possible!
Loved it! Took the advice of other reviewers and added some carrots to it. It's a definite keeper.
Four forks with a few additions & julienned carrots, spring onions and sautéed sea scallops. This make it a suburb entrée salad. I went with the ½ TB of light brown sugar, more would have been too sweet. I also prefer my veges crisp tender and reduced the blanching time to suit that preference.
I kept my snap peas fresh (used 3 cups), omitted the snow peas and green peas, and added in 1 cup edamame. I really liked the salad, although the dressing was not profoundly exhilarating. The stars were the fresh veggies. Love pea shoots here.
I am always looking for different pea recipes this time of year. Made this recipe with fresh peas from the garden (snow, snap, and shelling). I didn't want to overcook the peas so I cut the blanching time in 1/2 (cooked snap peas for one minute, then added snow and shelled peas for 30 seconds). I couldn't imagine cooking them longer. The salad was so easy and tasty. It good reviews at the BBQ I took it to, but in the end, I think I would prefer the salad fresh and skip the quick blanch. Dressing is super easy and tasty. I'll make this again for sure.
I forgot the forksit's my first review! I look eagerly in the Asian market nearby for pea shoots, just for this recipe.
This tastes so GREEEEN! Our faculty salad club loved it.
WOW. I made this after my farmshare box contained peashoots, which I had never eaten before. It was SO easy - I literally threw it together after running late at the gym - and my husband and two-year old son loved it. We actually served it over rice with pan-fried tofu, which was very nice. I wished I had chopped up the peashoots a bit, though - they were long, and my husband said it made him feel like a rabbit.
Used as a basis for a "clean out the fridge before vacation" salad. I used sugar snap peas, carrot matchsticks and finely chopped romaine for a salad that everyone ate up. Used a bit less brown sugar, but kept to the other proportions and the dressing was a big success. (And the veggie bin empty!)
This salad is a fantastic spring salad! I used less brown sugar and more vinegar than indicated. You'll certainly want to adjust the dressing to taste before adding to the peas. I couldn't find pea shoots so I used a combination of bean sprouts and some sprouted beans (served as a snack usually - I found them in Whole Foods). The salad gets better as it sits over the course of a day.
Dressing has a very nice flavor that matches with the pea shoots. We did not like the mix of textures between the pea shoots and snap peas. (I'm not sure how someone would use bamboo shoots instead of pea shoots, though. pea shoots are the delicate leaves and tendrils of the snow pea plant.) In the future, I would use the dressing on the pea shoots only, as a salad, or tossing the shoots and dressing with a handful of pad thai noodles.
A very nice starter for an Asian dinner. Eye appealing and loved the texture/crunch. An out-of-the-ordinary salad that awakens the appetite. Will go in my favourites file.
This is a lovely salad - really enjoy the medley of peas. Have also made a variation - served on a bed of mesclun greens rather than pea shoots, drizzled with creamy cucumber/dill/lemon dressing. Have also subbed fresh mint for the dill. Very refreshing and eye appealing salad no matter which dressing you use.
This is one of our favorite salads. I cannot always find pea shoots so I substitute bamboo shoots. You can substitute just about any green or oriental vegetable but the frozen peas and snow peas are essential.
Sesame Noodle Salad with Sugar Snap Peas
The suggestion of comfort food commonly elicits thoughts of steaming hot bowls of stew and large bowls of cheesy pasta. For me, once the red line on the garden thermometer burst above 80º F I start to crave summertime comfort food.
Yes! Heat and humidity and comfort food can be synonymous. Cool summer pasta salads bursting with flavor are what I think of as being the comfort food of summer. Well, that and ice cream&hellip
Today, however, I&rsquom not talking about ice cream. Instead, I have this tasty recipe for Sesame Noodle Salad with Sugar Snap Peas. It combines the toasty and nutty flavor of sesame seeds, along with a sweet, salty, and spicy Asian dressing. Add in crunchy sugar snap peas (fresh from my favorite local farm) and it&rsquos summer salad perfection!
Recipe: Sesame Sugar Snap Peas
Sugar snap peas and snow peas are one of our all-time favorite veggies. Why? They’re great to have on hand for quick, crunchy, healthy snacks AND they’re a perfect add-in for a stir-fry or a quick and easy side dish.
One of the best ways to dress up these pods is my Sesame Sugar Snap Pea recipe. With a touch of ginger, soy sauce, honey, and sesame seeds, this Asian-inspired dish is too yummy for words. Super fresh, great flavors, and packed with nutrients from the peas, please given this recipe a try.
And although I’ve featured sugar snap peas in the recipe, snow peas work great too! Also, you’ll definitely want to consider doubling or tripling the recipe because I absolutely LOVE these peas as a snack or with other leftovers.
So get out a wok or fry pan and cook up some of these amazing sugar snap peas! I promise … they’re sure to become a family favorite!
What about this?
Hot summer days evolve into lovely summer evenings. The sun mellows in the sky and temperatures drop to a comfortable warm. It’s the perfect time of day to dine al fresco and to entertain company. Keep the evening enjoyable and effortless, by preparing a simple menu that can be made ahead. Sugar Snap Peas with Sesame Seed Dressing is just such a recipe. It’s easy to prepare and it can be made earlier in the day. Plus, it’s delicious, visually appealing, and a great accompaniment to grilled meats.
Sugar Snap Peas with Sesame Seed Dressing
The Loaves and Fishes Party Cookbook by Anna Pump and Sybille Pump
4 pounds sugar snap or snow peas
1/3 cup sesame seeds
1/2 cup sesame seed oil
2 teaspoons red pepper flakes
2 teaspoons coarse salt
1. Blanch the peas in a large quantity of boiling water just until they turn bright green, about 1 minute. Drain and plunge the peas into very cold water to stop the cooking process. Drain again. Transfer the peas to a mixing bowl.
2. Place the sesame seeds in a large skillet over medium heat. Tossing lightly, toast until golden brown, and add to the sugar snap peas.
3. In the same skillet, heat the sesame oil until smoking hot. Remove from heat and add the red pepper flakes. Let stand for 5 minutes.
4. Pour the oil over the peas, add the salt, and toss to blend.
5. Transfer the peas to a deep bowl or platter and serve hot.
1. I purchase jars of pre-toasted sesame seeds at Asian markets and store them in my freezer. No need to defrost them. Just add them directly from the jar to whatever you are making. If you are toasting your own, keep an eye on them while they are in the skillet. Because they contain oil and because they are small, they can burn quickly.
2. Sesame seed oil is a thick and heavy oil. A little bit goes a long way. That being said, I felt the recipe called for too much of it. The next time I make this recipe, I will start with half the amount.
3. Stir the red pepper flakes into the hot oil and keep stirring. Some of my pepper flakes burned as they sat in the hot oil. Stirring them might have helped prevent burning.
4. Although the recipe says to serve this hot, it also says that it can be served cold. In my opinion, room temperature is best.
5. The recipe can be prepared without the red pepper flakes if you prefer, but I think the little added “kick” really makes the dish.
All Green No-Lettuce Salad: Cucumber Snap Pea Sesame Salad
A non-lettuce salad: crisp snap peas, cucumber and celery with creamy avocado wedges, dill and mint, topped with fresh lemon and savory sesame oil. A crave-worthy salad that won't wilt.
Not all salads need lettuce. Listen. I know over the past year you've likely been seeing the news about romaine lettuce and bagged salad recalls. For some people the constant recalls have made lettuce a worrisome purchase. The 'need to know' of this recipe is two fold: Number one- this is a great article on Eater on the reality of why it seems like there are more foodborne illness outbreaks (FYI I'm still buying some types of lettuce). Number two- you also don't really need lettuce to have a great salad. So if you're still unsure about lettuce, or you just have a very full produce drawer that needs to be used here's what you can make tonight.
This all green, no lettuce salad features Persian cucumbers, sugar snap peas, creamy avocado, celery moons and a sesame lemon dressing with herbs. As with all our salads, we always pay attention to creating various textures, shapes and sizes. I love that this is completely monochrome green with a focus on differing shapes. The cucumber is in thin rounds while the snap peas are cut on a diagonal down the middle (Kind of fun and different-trust me-if you want to use up something, cut it in a new way. We're all basically six year olds).
The various textures also make it continuously interesting with every bite. Think about it. If you've ever ordered a salad out and there aren't enough 'toppings' on a that pile of greens, you go about searching with your fork to stab something interesting with each bite. This is all interesting.
Edamame Snap Pea Salad with Sesame Ginger Dressing
I made this salad as part of a complete dinner of grilled miso shrimp and toasted coconut rice for dinner last night after getting inspired at my local Japanese market, plus, the weather is getting warmer and I’m feeling very spring-like. The entire meal was so easy to whip up and it came together in just 30 minutes (after marinating the shrimp). The salad was the first thing on my plate that I devoured and went back for seconds, definitely the star of this show (with the shrimp coming in a close second).
It must be the combination of the creamy edamame along with the crunchy snap peas and carrots balanced with the dressing that I have to say, makes this dish. It is perfectly salty, sweet with a tiny little kick from the chili paste. Did I mention that it’s also good for you? I’m sure you know that. I mean it is a bowl full of colorful good-for-you vegetables (you know, eat the rainbow). I am going to be enjoying this for my lunch today because the leftovers are amazing. They’ve been bathing in the gorgeous dressing since yesterday, soaking it all in!
Add enough water to adequately cover the sugar snap peas and bring to the boil. Prepare a bowl with ice water to "shock" the sugar snap peas after blanching.
Add the teaspoon of salt and the sugar snap peas and cooked until tender-crisp, about 2 minutes.
Drain and shock the sugar snap peas in ice water. This will lock in the color, stop the cooking and prevent them from shriveling. You could also run the peas under very cold running water to make things a touch simpler. Drain and pat dry with a towel.
This can be done up to one hour in advance.
In a small bowl, whisk together the honey, soy sauce, orange juice, rice wine vinegar, minced green onions, ginger, oil, sesame oil and black pepper.
Set aside until ready to use. This can be done several hours in advance.
Toss the sugar snap peas with the dressing. Sprinkle with the toasted sesame seeds before serving.
Crushed peas with smoky sesame dressing
I’m not really a pea-eater. 99 percent of pea dishes do absolutely nothing for me, no matter how buttery, minty, creamy or how close they come to winning a Top Chef honor. I enjoy them in Indian food and I won’t leave them on the rim of a bowl of pasta, but you’ll never catch me hoarding a bag of them in the freezer, waiting to meet their end on my stove.
But all of this changes when I can find them fresh. Fresh peas, at least for this pea-ambivalent, are a whole different animal: they’re bright and sweet and they have the most wonderful crunch that’s impossible to retrieve from a freezer bag, where they always seem to defrost with a sigh and then a slump. The labor involved in shelling them is virtually nothing — no ends that need to be snipped, as with sugar snaps or slipping from skins, as with favas they get from field to table with the pop of a pod, sweep of your finger and a quick roll off the counter and onto the floor — d’oh! — because like most cute things, they are also troublemakers.
I was intent this year in coming up with a dish that would allow fresh peas to keep their texture as much as possible, while hanging out with complimentary flavors. I went with smoky and lemony to contrast their sweet, springy flavor and tried to keep it mellow enough that the peas would still get to shine. What I ended up with is akin to a crushed pea hummus — just awesome on pita wedges and guaranteed not to make it to dinner time. Mission accomplished.
Crushed Peas with Smoky Sesame Dressing
1 1/2 pounds fresh peas in pods or about 1 1/2 cups already shelled or frozen and defrosted
1/4 cup plain yogurt
2 tablespoons tahini (sesame seed paste)
1 tablespoon lemon juice
2 tablespoons water
1/4 teaspoon ground cumin
1/4 teaspoon paprika, smoked if you have it
1/4 teaspoon salt
1 scallions, thinly sliced
Toasted pitas, cut into wedges, for serving
Cook peas: Have ready a colander and an ice bath, and bring a medium pot of lightly salted water to a boil. Blanche peas for 30 seconds (if you like them with a real residual snap) to 1 minute (for a slightly more yielding pea) and drain them, then immediately shocking them in the ice water. Drain the peas again and pat them dry on a large towel.
Crush peas: Using a potato or egg-masher (and hopefully not an annoying one like mine, with holes the exact size of peas!), muddler or meat pounder (be gentle!), lightly crush the peas. Aim for mixed textures, some left whole, most in halves and a few a little more broken up. Put them in a large bowl.
Make dressing: Whisk together tahini, yogurt, lemon juice, water, cumin, paprika and salt. You might be tempted, as I was, to swap the water with olive oil but don’t do it — it makes a horrible curdled mess you will be sad to have to toss.
Assemble: Mix peas with about 3 tablespoons of the dressing, to start, then add more to taste. Sprinkle with scallions. Heap pea mixture on toasted pita wedges.