Sugar Snap Pea Salad


Aloha!  I am writing this from our home-away-from-home in Maui, Hawaii.  I’m always on the look-out for light, easy, limited-ingredient recipes to enjoy while we are in the condo here.  On the flight over, I found the perfect recipe in Real Simple magazine – “snap peas with cucumber and ginger”.  I made one change, though.  It needed a lil’ kick of chili garlic sauce to make it the perfect salad and side dish for our soy-ginger flank steak and Kula corn dinner.  YUM!

Sugar Snap Pea Salad
Recipe Type: Salad
Author: A Passionate Plate (adapted from Real Simple magazine)
  • 2 Tbsp. olive oil
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. finely grated ginger
  • 1 Tbsp. chili garlic sauce or Siracha sauce
  • 1 tsp. sugar
  • Kosher salt and pepper to taste
  • 1/2 lb. sugar snap peas, trimmed and sliced on the bias
  • 1/2 cucumber, peeled and thinly sliced
  • 1 shallot, thinly sliced
  1. Whisk together the dressing ingredients (olive oil, lemon juice, ginger, chili garlic sauce, sugar, salt and pepper) in a medium bowl. Add the snap peas, cucumber and shallot and mix well. Chill for at least 30 minutes, or up to two hours. EnJOY!


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