5-MINUTE ASIAN SUGAR SNAP PEAS
This super-easy Asian Sugar Snap Peas recipe is ready in 5 minutes - a perfect side dish for busy nights! Also try it chilled or reheated for meal prep! • Ready in 30 Minutes or Less • Make Ahead • Vegan (and Vegetarian) • Gluten-Free Option •
Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com
Categories Side Dishes
Time 5m
Number Of Ingredients 6
Steps:
- Toss hot, cooked sugar snap peas with soy sauce and sesame oil. (If using steam-in-bag peas, be sure to drain off any water that may be in the cooking bag, so it doesn't dilute your sauce mixture).
- Add Pepper Relish (or jelly / chili garlic paste substitution) to taste. We find that 2 teaspoons is a good starting amount but we often add more - you may want more or less depending on how spicy your batch of Pepper Relish turned out, and on how spicy you like your food.
- Once you're done adding Pepper Relish (tasting and possibly adding a bit more), and adjusting the other flavors, add a pinch of salt, only if needed.
- Garnish with black sesame seeds, if desired. They don't add much flavor, but they look really pretty.
- When serving, be sure to scoop all the way to the bottom of the serving bowl to get some of the flavorful sauce along with each serving of peas.
Nutrition Facts : Calories 67 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/2 cup, Sodium 105 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
5 MINUTE ASIAN SNAP PEA SALAD RECIPE
Busy weeknights, last minute potlucks, and overly-complicated main dishes all call for this super-easy and super-quick Asian Snap Pea Salad recipe.
Provided by The Wanderlust Kitchen
Categories Salad
Time 5m
Number Of Ingredients 11
Steps:
- Place the peppers, carrots, scallions and peas in a large bowl.
- Whisk together the peanut oil, vinegar, fish sauce, brown sugar, sriracha, and ginger in a small bowl (or shake in a mason jar).
- Pour the dressing over the vegetables and toss well to coat. Sprinkle with sesame seeds. Serve chilled or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 122 kcal, Carbohydrate 12 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 383 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 6 g
SUGAR SNAP PEA SALAD
Steps:
- Combine vegetables and fruit: In a large bowl, add the sugar snap peas, cucumber, bell pepper, mandarin oranges, and red onion. Set it aside, or cover with plastic wrap and refrigerate it if not serving immediately.
- Make the dressing: In a medium bowl, whisk together the soy sauce, rice vinegar, honey, garlic, ginger, and black pepper. Slowly drizzle in the sesame oil and peanut oil, whisking constantly until fully combined.
- Assemble and serve: Drizzle about three quarters of the dressing over the salad and toss with a large spoon to combine. Garnish with the sesame seeds. Serve the remaining dressing on the side. This salad tastes even better after the vegetables get a chance to soak up the dressing a bit, about 30 minutes to 1 hour, in the fridge.
Nutrition Facts : Calories 149 kcal, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, Sodium 445 mg, Sugar 12 g, Fat 7 g, UnsaturatedFat 0 g
SUGAR SNAP PEA AND RADISH SALAD
Steps:
- For the salad: Bring a medium pot of salted water to a boil. Using a paring knife, trim the ends of the snap peas. Blanch the peas in the boiling water just until tender-crisp and bright green, 2 to 3 minutes. Remove the peas from the pot and cool completely in ice water, about 1 minute. Drain the peas on a paper towel-lined baking sheet.
- Using a chef's knife, trim the roots and stems off the radishes. Quarter about half and thinly slice the rest to create texture in the salad. Mince the chives.
- In a large salad bowl, combine the peas, radishes, and minced chives.
- For the vinaigrette: In a small glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, honey, salt, and pepper. Shake to combine.
- Toss the vinaigrette with the salad and serve.
FRESH SUGAR SNAP PEA SALAD
We found fresh sugar snap peas at our town's farmers market. They make a cheerful salad with a tangy dressing. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the first 7 ingredients in a blender; cover and process until blended. Transfer to a large bowl; stir in poppy seeds., Add peas to dressing and toss to coat. Refrigerate, covered, 30 minutes before serving.
Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 201mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
EASY ASIAN NOODLE SALAD
Keep mealtime simple with our Easy Asian Noodle Salad. Full of the delicious flavor you love, this Easy Asian Noodle Salad is a breeze to make!
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings, 1-3/4 cups each.
Number Of Ingredients 7
Steps:
- Toss spaghetti with peas, oranges, peppers, onions and dressing. Cover and refrigerate, if desired.
- Serve over lettuce.
Nutrition Facts : Calories 360, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 11 g
SZECHUAN SUGAR SNAP PEAS
Simple seasonings transform crisp, sweet sugar snap peas into an unbeatable side dish your family will favor. Chopped walnuts can be used in place of the cashews.-Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute peas in peanut oil and sesame oil until crisp-tender. Add the onions, orange zest, garlic, ginger and pepper flakes; saute 1 minute longer. , Remove from the heat; stir in the cilantro, salt and pepper. Sprinkle with cashews just before serving.
Nutrition Facts : Calories 107 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
SESAME SNAP PEA-CHICKEN SALAD
This simple salad features crisp-tender sugar snap peas, delicate shredded chicken and creamy sesame dressing. The cooking methods are important here: Blanching the peas, then shocking them in ice water ensures that they retain crunch and color, while gently poaching the boneless chicken breast and plunging it into an ice water bath means it stays moist. The tangy dressing, which is a nod to the highly addictive Japanese-style goma dressing, is made with earthy roasted sesame seeds and mayonnaise; it finds its way to the craggy edges of the shredded chicken. Try to shred the meat the same size as the sliced peas for the best texture. This salad is great to serve immediately, and even better after spending at least an hour in the refrigerator.
Provided by Hana Asbrink
Categories poultry, salads and dressings, vegetables, appetizer, main course
Time 40m
Yield 2 to 4 servings (about 4 cups)
Number Of Ingredients 9
Steps:
- In a medium saucepan, add the chicken and enough cold water to cover it by 1 inch. Bring to a boil over medium-high heat. When the water begins to boil, lower heat immediately to a gentle simmer, cover partially with a lid and cook for 10 minutes. (Monitor that the bubbles never get too big; lower heat if so.) Turn off the heat, cover completely with lid, and leave on the stovetop for another 10 minutes.
- Meanwhile, prepare the sugar snap peas: Bring a large pot of salted water to a boil. When it begins to boil, set a bowl of ice water next to the stovetop. Drop sugar snap peas into boiling water and cook until crisp-tender, 30 to 45 seconds. Use a slotted spoon to transfer the sugar snap peas to the ice water to cool completely. Drain well and pat dry on a clean dish towel in a single layer.
- Transfer sugar snap peas to a cutting board and trim the tips, if needed, then slice lengthwise into thirds on a slight diagonal. Transfer to a large bowl or lidded container, and refrigerate.
- Prepare the dressing: In a mortar and pestle, coarsely grind the sesame seeds, leaving some whole. In a small bowl, combine ground sesame seeds, mayonnaise, soy sauce, rice vinegar, sesame oil, sugar and 1/2 teaspoon salt. Stir until smooth.
- Set a bowl of ice water next to the stovetop. Transfer the chicken to the ice water to cool completely. When chicken is cool enough to handle, pat dry, then finely shred the meat using your fingers. The shreds should be similar in size to the cut sugar snap peas.
- Add the shredded chicken and all of the dressing to the chilled snap peas; toss gently until coated. Enjoy immediately, or refrigerate for up to 1 day.
ASIAN PEA POD SALAD
Make and share this Asian Pea Pod Salad recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large salad bowl toss together the romaine and pea pods.
- In a small bowl stir together the dressing and hoisin sauce.
- Pour over romaine and toss to coat. Sprinkle with sesame seeds.
Nutrition Facts : Calories 111, Fat 7.7, SaturatedFat 1.2, Cholesterol 0.1, Sodium 271.1, Carbohydrate 9.4, Fiber 2.9, Sugar 4.8, Protein 2.6
ASIAN CABBAGE SALAD WITH FRESH PEA PODS
All of your vegetables for this salad recipe should be the freshest you can buy. From Sav-On/Albertson's chain of grocery stores.
Provided by COOKGIRl
Categories Vegetable
Time 17m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the salad dressing in a non-reactive small bowl by whisking all ingredients together. Set aside.
- Cook the pea pods in boiling water for 1 minute. Drain and cool slightly.
- In a large salad bowl combine the pea pods, cabbage, radicchio, baby corn, radishes, red onion and pickled ginger.
- Drizzle the salad dressing over the salad, tossing gently to coat.
- Top the salad with the enoki mushrooms. Garnish with daikon sprouts and whole red radishes if desired.
Nutrition Facts : Calories 102.7, Fat 5.2, SaturatedFat 0.5, Sodium 16.5, Carbohydrate 14, Fiber 2.2, Sugar 3.5, Protein 2.4
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- To prepare dressing, grate 1 teaspoon rind; squeeze 1/3 cup juice from orange over a bowl. Set rind aside. Combine juice, vinegar, and next 4 ingredients (through chile sauce) in a small bowl; stir with a whisk.
- To prepare salad, heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add bell pepper and carrot to pan; sauté 1 minute, stirring occasionally. Add reserved orange rind, sugar snap peas, and salt to pan; sauté 2 minutes, stirring occasionally. Transfer pea mixture to a large bowl; cool 5 minutes. Stir in green onions and spinach. Pour dressing over salad; toss gently to coat. Sprinkle with sesame seeds. Serve immediately.
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