Snap Pea and Snow Pea Salad

  • 1 1/2  cups  trimmed fresh sugar snap peas (about 5 oz.)
  • 1 1/2  cups  trimmed fresh snow peas (about 6 oz.)
  • 1  tablespoon  soy sauce
  • 1  tablespoon  pomegranate or cranberry juice
  • 1  tablespoon  white vinegar
  • 1  tablespoon  canola oil
  • 2  teaspoons  minced fresh ginger
  • 1  teaspoon  sugar
  • 1  tablespoon  black or regular sesame seeds
  • 1  cup  frozen shell peas, thawed

Arrange sugar snap peas and snow peas in a steamer basket over boiling water. Cover and steam 1 to 2 minutes or until crisp-tender. Plunge peas into ice water to stop the cooking process; drain. Whisk together soy sauce and next 5 ingredients in a large bowl. Heat sesame seeds in a small nonstick skillet over medium-low heat, stirring often, 4 to 5 minutes or until toasted and fragrant. Add hot sesame seeds to soy sauce mixture, stirring until blended. Add sugar snap peas, snow peas, and thawed English peas, tossing gently to coat. Serve immediately.


Southern Living, Sept 2008

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