Author Topic: Sugar Snap Pea Salad  (Read 584 times)

Olga Drozd

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Sugar Snap Pea Salad
« on: June 10, 2017, 03:03:54 PM »
Sugar Snap Pea Salad

Any left over dressing is wonderful on cold noodle salad with grated Chinese cabbage and bean sprouts.


1 Tablespoon unsalted butter
2 cups sliced shiitake mushrooms
Salt and pepper
4 cups sugar snap peas ( trimmed and strings removed)
2 cups carrots in thin matchstick strips (julienne)
1 cup Jicama in thin matchstick strips (julienne)


1 teaspoon sesame seed oil
1 Tablespoon soy sauce
2 Tablespoons sugar
1 teaspoon grated ginger
1/4 teaspoon chopped garlic
1 Tablespoon rice wine vinegar
1 1/2 cups mayonnaise
1/2 Tablespoon black sesame seeds

Melt the butter in a small saute pan over medium heat.  When the butter has slightly browned, add the sliced mushrooms and season with salt to taste.  Saute until mushrooms are tender, about 1 or 2 minutes.  Remove from heat and let cool.

Slice the sugar snap peas at a sharp angle so you can see the peas.

To make the creamy sesame dressing:  In a small food processor or blender, puree the sesame oil, soy sauce, sugar, ginger, garlic, and vinegar until smooth. Add the mayonnaise and blend to combine.  Garnish with black sesame seeds and refrigerate until ready to serve.  Makes 2 cups.

In a bowl, toss the snap peas, sauteed mushrooms, carrots, and jicama with 1/3 cup of the creamy sesame dressing. Season to taste with salt and pepper.  Makes 4 to 6 servings.
« Last Edit: June 10, 2017, 03:11:23 PM by Olga Drozd »