Snap Pea Salad with Sweet Chili Dressing

This healthy Snap Pea Salad is tossed in a delicious sweet chili dressing and packs a perfect blend of fiber, protein, and flavor!

Course Salad

Cuisine Vegetarian

Keyword Snap Pea Salad, Sweet Chili Dressing

Prep Time 15

Total Time 15

Servings servings

Calories 383kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

8 oz snap peas
8 oz shelled edamame
3 TBSP sliced green onions or scallions
1 TBSP toasted sesame seeds for topping, optional

SWEET CHILI DRESSING

2-3 TBSP rice vinegar to taste
2 TBSP sweet chili sauce
2 TBSP avocado oil or olive oil
1 tsp dijon mustard
1 clove fresh garlic
½ tsp fresh grated/minced ginger
½ lime, juiced
¼-½ tsp salt to taste

Instructions

PREP THE VEGGIES

Trim the ends from the snap peas and slice diagonally on a bias. You'll position your knife at 45 degrees from the snap peas to create a diamond-like shape that is oh so satisfying to eat by the forkful. Slice the green onions the same way.
Prep edamame as needed. You can buy your edamame already cooked and shelled *or* pick up a 10-12 oz package of whole edamame pods and cook them for a few minutes in boiling water. Then simply pop the seeds out of the shells and add them to your salad. I buy a costco-sized package of edamame pods every few months and shell my own. Either way will have delicious results!

MAKE THE DRESSING

In a large salad bowl, add dressing ingredients and whisk well to combine. You can add extra rice vinegar or lime juice for a more tart dressing if desired.

SALAD TIME!

Add the veggies to the dressing bowl and mix well. Taste and add any additional salt desired.
Sprinkle with toasted sesame seeds and enjoy!

Notes

Recipe yields 2 larger servings or 4 small side salads.

Nutrition Facts below are estimated for one of 2 servings (half the recipe) using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition