Description
These crunchy, sweet and refreshing snap peas are served with a traditional Japanese onion and sesame dressing that’s nutty and savory.
Ingredients
Units
Scale
- 8 oz sugar snap peas
Sesame dressing
- 2 tablespoons onion or shallot, minced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon sesame oil
- 1 teaspoon chinkiang vinegar
- 1 teaspoon soy sauce
- 1/8 teaspoon salt
- 1/2 teaspoon sesame seeds
Instructions
- Fill a medium size bowl with water and plenty of ice. Set aside.
- Add all the ingredients for the onion sesame dressing to a bowl and whisk until combined. Set aside.
- Bring a small pot of salted water to boil.
- Add the sugar snap peas and boil for 2 minutes.
- Drain and add the sugar snap peas to the ice bath. After 5 minutes, drain the sugar snap peas and pat them dry with a paper towel.
- Transfer the sugar snap peas to a serving plate or shallow bowl and top with the dressing. Serve.
Notes
Store these sugar snap peas in an airtight container and refrigerate for up to 2 days.Â
Nutrition
- Serving Size: 1 serving
- Calories: 178
- Sugar: 5.1g
- Sodium: 222.7mg
- Fat: 14.5g
- Saturated Fat: 2g
- Unsaturated Fat: 3.7g
- Trans Fat: 0g
- Carbohydrates: 9.3g
- Fiber: 3.5g
- Protein: 4.1g
- Cholesterol: 0mg
