Gluten Free Sugar Snap Pea Salad With Ginger Dressing Recipes

GLUTEN-FREE SUGAR SNAP PEA SALAD WITH GINGER DRESSING

Gluten-Free Sugar Snap Pea Salad with Ginger Dressing image

This salad is so simple and delicious you will want to make it for your family as well as serve it for your next dinner party.

Provided by Betty Crocker Kitchens

Categories Dinner

Time 10m

Yield 4

Number Of Ingredients 12

Ingredients

1/4 cup rice vinegar
2 tablespoons gluten-free white miso
1 tablespoon honey
1 teaspoon finely chopped gingerroot
1/2 teaspoon Sriracha sauce
1/4 teaspoon toasted sesame oil
2 cloves garlic, finely chopped
1/2 lb fresh sugar snap peas, thinly sliced crosswise (2 cups)
4 cups thinly sliced Napa cabbage
1 large carrot, shredded
2 medium green onions, sliced (2 tablespoons)
1 tablespoon sesame seed

Steps:

In large bowl, beat first 7 ingredients with whisk. Add peas, cabbage, carrot and green onions; toss to coat.
Sprinkle with sesame seed; toss, and serve immediately.

Nutrition Facts : Calories 110, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 9 g, TransFat 0 g

SUGAR SNAP PEA SALAD WITH GINGER SOY DRESSING

Sugar Snap Pea Salad With Ginger Soy Dressing image

I love sugar snap peas and the crisp veggies in this salad. The sweetness of the ginger soy dressing adds a nice compliment. This is one of DH's favourite salads. Cook time is allowing for dressing to cool. Found this in one of my favourite magazine's "Cooking light".

Provided by heather in Ont

Categories Low Protein

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons dark sesame oil
1 tablespoon fresh ginger, peeled and minced
1 tablespoon fresh garlic, minced
1/4 teaspoon crushed red pepper flakes
1 tablespoon oyster sauce
1 tablespoon low sodium soy sauce
1 tablespoon sugar
1/8 teaspoon salt
1 lb sugar snap pea, trimmed
1/2 cup carrot (julienne cut)
1/2 cup sliced water chestnuts (drained and sliced)
1/2 cup red bell pepper (julienne cut)
2 teaspoons sesame seeds, toasted

Steps:

To prepare dressing, heat oil in a small saucepan over medium heat.
Add ginger; sauté 2 minutes.
Add garlic and crushed red pepper; cook 1 minute.
Stir in oyster sauce, soy sauce, sugar, and salt, bring to a simmer.
Remove from heat; cool.
To prepare salad, cook peas in boiling water 30 seconds.
Drain and rinse with cold water.
Combine peas and remaining ingredients except sesame seeds.
Drizzle dressing over salad; toss well.
Sprinkle with sesame seeds.

Nutrition Facts : Calories 112.4, Fat 3.5, SaturatedFat 0.6, Sodium 359.1, Carbohydrate 19.6, Fiber 5.3, Sugar 6.9, Protein 3.4

SUGAR SNAP PEA SALAD

Sugar Snap Pea Salad image

Sugar Snap Pea Salad is crunchy, light, and refreshing. Tossed in a sesame soy dressing this quick side dish is ready in less than 20 minutes.

Provided by Jessica Gavin

Categories Lunch Dinner Side Dish Salad Sauce

Time 20m

Yield 6

Number Of Ingredients 16

Ingredients

For the salad
14 ounces (4 cups) sugar snap peas
1/2 large English cucumber, cut into 1/8-inch rounds
1 small red bell pepper, stemmed and cut into 1/8-inch slices
3/4 cups canned mandarin orange segments, drained
1 small red onion, cut into 1/8-inch slices
1/2 teaspoon sesame seeds, for garnish
For the dressing
3 tablespoons soy sauce
3 tablespoons seasoned rice vinegar
1 tablespoon honey
1/2 teaspoon garlic, minced
1/2 teaspoon fresh ginger, grated
1/4 teaspoon black pepper
1 tablespoon sesame oil
2 tablespoons peanut oil, vegetable oil, or avocado oil

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 PEAS WITH GINGER AND GARLIC

Sugar Snap Peas with Ginger and Garlic image

Categories Wok Garlic Ginger Vegetable Side Sauté Vegetarian Quick & Easy Pea Spring Healthy Vegan Shallot Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
2 shallots, thinly sliced
1 tablespoon finely chopped peeled fresh ginger
1 garlic clove, finely chopped
3/4 pound sugar snap peas, trimmed
1/2 cup water

Steps:

Heat oil in a large skillet or wok over moderately high heat until hot but not smoking, then sauté shallots, ginger, and garlic, stirring, 1 minute.
Add peas and sauté, stirring, 2 minutes. Add water and simmer, stirring occasionally, until peas are crisp-tender, about 2 minutes. Season with salt and pepper.

SUGAR FREE/GLUTEN FREE SESAME GINGER SALAD DRESSING

Sugar Free/Gluten Free Sesame Ginger Salad Dressing image

This recipe can be used as a marinade as well as salad dressing. There is soy sauce in this recipe so if you have gluten and/or corn syrup sensitivities you will want to check your soy sauce to make sure it is free of both. Kikkoman has wheat and Chung King has corn syrup. Cash & Carry or Smart & Final have a First Street brand that has no wheat or corn syrup.

Provided by Kolinka

Categories Salad Dressings

Time 15m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 8

Ingredients

1 cup grapeseed oil
1/2 cup rice vinegar
1/3 cup first street brand soy sauce
1 tablespoon lemon juice
1/3 cup stevia
2 1/2 teaspoons ground ginger
1 tablespoon crushed garlic
2 tablespoons sesame seeds

Steps:

In a 4 cup pyrex measuring bowl add the first 4 ingredients. Mix well to combine using a wire whisk. Add the remaining 4 ingredients and whisk until all the dry ingredients are well combined. Pour into a cruet or 2 1/2 cup squeeze bottle with a lid. Shake well before using. Keep refrigerated.

Nutrition Facts : Calories 132.4, Fat 14.2, SaturatedFat 1.4, Sodium 335.1, Carbohydrate 1, Fiber 0.2, Sugar 0.1, Protein 0.9

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