Sesame Snap Pea Salad (Edit recipe)

Why do we think this SNAP PEA SALAD will be on repeat you may ask? It’s so simple to prepare with a quick balancing in boiling water. The a quick dip in ice water to seal in all the color. You can place them back in the fridge at this point and assemble later in the day. The dressing is also very easy to whisk up and have on hand. Prep in the morning so you free up the day. Leaving you more time to work on other more detail oriented dishes.

30 minutes

40 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	70
Fat:	4 g
Carbohydrates:	8 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	1549 mg
Fiber:	2 g
Sugars:	5 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 4

Ingredients

1 lb Sugarsnap Pea
2 tsp Sea Salt, fine
2 Tbsp Coconut Aminos
1 Tbsp Sesame Oil
2 tsp Rice Vinegar
.25 tsp Sea Salt, fine
Furikake, or sesame seeds

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare a bowl of ice water then blanch snow peas. In a 3 qt saucepan, add 2 tsp salt and water then bring to a boil. Add sugar snaps and blanch for 3-4 minutes or until bright green.
Strain and remove snap peas to ice bath and cool completely, then strain and place in a medium sized bowl.
After snap peas are cool, cut in half or into thirds at an angle and place in a medium sized bowl.
Prepare dressing by adding coconut aminos, sesame oil, rice wine vinegar and salt. Whisk to fully combine, taste and adjust salt or vinegar if needed. Pour over snap peas, toss to coat and place on a serving platter. Sprinkle with furikake or sesame seeds and serve.
Best enjoyed the day made, but can be enjoyed the next day. Store in the refrigerator if you do have leftovers.