Sugar snap peas are one of my favorite vegetables. Most of the time when I make sugar snap peas, I’ll sauté them, but this week I decided to make them into more of a marinated salad to keep their crunch and freshness.
This recipe is really simple to make and full of flavor! I’d recommend using this dish as a side to a lunch or dinner. For example, you can pair it with this sriracha salmon recipe.
Sugar snap peas are particularly high in vitamin C as well as vitamins manganese, calcium, and potassium. A great addition to any meal.
Tag me on instagram @eatbetterfoodco if you make it!
Sesame Soy Marinated Snap Peas
- 1 lb snap peas 1/4 inch slices
- 1 garlic clove minced
- 1 shallot chopped
- 2 Tbls soy sauce
- 1 Tbls extra-virgin olive oil
- 4 tsp toasted sesame oil
- 1 Tbls rice wine vinegar
- red chili flakes optional
- Wash the snap peas, and slice them on a diagonal into about 1/4" pieces
- Mince the garlic and chop the shallot
- Add all ingredients to a bowl, including the olive oil, soy sauce, toasted sesame oil, and rice wine vinegar. Top with red chili flakes and black pepper to taste. Add a sprinkle of salt if needed. Toss everything together until well mixed.
- You can eat and serve this immediately, or better yet let it marinate for at least 20 minutes. If marinating longer than 20 minutes, place it in the fridge.