Ina Garten Snap Pea Salad

Ina Garten Snap Pea Salad is made with sugar snap peas, sesame seeds, coriander seeds, rice vinegar, neutral oil, honey, sesame oil, garlic, and toasted almonds. This easy Snap Pea Salad recipe creates a tasty side dish that takes about 20 minutes to prepare and can serve up to 4 people.

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? Why You’ll Love This Snap Pea Salad Recipe:

Fresh and Crunchy: The snap peas bring a delightful crunch and freshness, making it a perfect dish for warm weather.
Unique Flavors: The combination of toasted seeds and sesame oil adds a unique, nutty flavor that enhances the simple ingredients.
Healthy Choice: This salad is light and healthy, packed with nutrients from fresh vegetables and wholesome fats from the oils and almonds.
Easy to Make: The recipe is straightforward and quick to prepare, making it an excellent choice for a busy day.
Versatile Side Dish: It pairs wonderfully with various main dishes, whether you’re grilling meat or serving a vegetarian meal.

? Ina Garten Snap Pea Salad Ingredients

1 pound sugar snap peas
2 tablespoons sesame seeds
2 teaspoons coriander seeds
3 tablespoons rice vinegar
2 tablespoons neutral oil (e.g., canola or vegetable oil)
2 teaspoons honey (or to taste)
1/2 teaspoon sesame oil
3/4 teaspoon salt
2 cloves garlic, minced
1/4 cup almonds, toasted

? How To Make Ina Garten Snap Pea Salad

Prepare Snap Peas: Trim the snap peas of the stems and strings, and rinse them clean. If they look a bit lackluster, soak them in cold water for a few minutes to perk them up.
Toast Sesame Seeds: Place the sesame seeds in a dry pan over medium-low heat. Toast them until they turn 1-2 shades darker and smell aromatic.
Toast and Grind Coriander: In the same pan, toast the coriander seeds until aromatic. Use a mortar and pestle or a spice grinder to grind them into a coarse powder.
Cut Snap Peas: Slice the snap peas into thin strips lengthwise. Each snap pea should yield three to four strips.
Mix Salad: In a bowl, combine the sliced snap peas, ground coriander, toasted sesame seeds, minced garlic, toasted almonds, rice vinegar, neutral oil, sesame oil, and salt. Toss until everything is well mixed. Taste and adjust seasoning as needed.
Serve: Serve the salad fresh and enjoy!

? Recipe Tips:

Fresh Snap Peas: Use fresh snap peas because they taste better and have a nice crunch.
Toast Seeds Right: Cook sesame and coriander seeds until they smell nice but don’t let them burn. They make the salad taste nutty.
Taste and Adjust Honey: Put the suggested amount of honey first, then add more if you like it sweeter.
Cut Peas Thinly: Slice the peas thin so they soak up more dressing and feel nice to eat.
Cool in Fridge: Put the salad in the fridge for a while before you eat it. It makes everything taste better together.

? What To Serve With Snap Pea Salad?

Snap Pea Salad pairs well with grilled chicken, seared salmon, steak, or tofu. It can also be served alongside quinoa, brown rice, roasted potatoes, or crispy bread.

? How To Store Snap Pea Salad?

Refrigerate: Store the salad in an airtight container in the refrigerator for up to 3 days.
Freeze: Freezing this salad is not recommended as it will affect the texture of the snap peas and dressing.

FAQ’S

Can I Use Frozen Peas Instead Of Fresh Ones?

Fresh peas are best for crunch and taste, but if you use frozen, thaw them and dry them well before using.

What If I Don’t Have Sesame Oil?

You can use olive oil instead, but the salad will taste different because olive oil doesn’t taste like sesame oil.

What If My Salad Is Too Dry?

Add a little more oil or a bit more vinegar to make it moist and tasty.

Is This Suitable For Vegans?

Yes, it’s vegan. If you’re strict, use maple syrup instead of honey.

Ina Garten Snap Pea Salad Nutrition Fact

Calories: 154kcal
Carbohydrates: 13g
Protein: 4g
Fat: 10g
Saturated Fat: 1g
Trans Fat: 0.03g
Sodium: 442mg
Potassium: 266mg
Fiber: 4g
Sugar: 7g

More Ina Garten Recipes:

Author: Hamdi Saidani Cooking Method:Toasting Cuisine:American Courses:Salads Recipe Keys: S Snap Pea Salad Recipe

Difficulty:BeginnerPrep time: 15 minutesCook time: 5 minutesRest time: 30 minutesTotal time: 50 minutesServings:4 servingsCalories:154 kcal Best Season:Suitable throughout the year

Description

Ingredients

1 pound sugar snap peas
2 tablespoons sesame seeds
2 teaspoons coriander seeds
3 tablespoons rice vinegar
2 tablespoons neutral oil (e.g., canola or vegetable oil)
2 teaspoons honey (or to taste)
1/2 teaspoon sesame oil
3/4 teaspoon salt
2 cloves garlic, minced
1/4 cup almonds, toasted

Instructions

Prepare Snap Peas: Trim the snap peas of the stems and strings, and rinse them clean. If they look a bit lackluster, soak them in cold water for a few minutes to perk them up.
Toast Sesame Seeds: Place the sesame seeds in a dry pan over medium-low heat. Toast them until they turn 1-2 shades darker and smell aromatic.
Toast and Grind Coriander: In the same pan, toast the coriander seeds until aromatic. Use a mortar and pestle or a spice grinder to grind them into a coarse powder.
Cut Snap Peas: Slice the snap peas into thin strips lengthwise. Each snap pea should yield three to four strips.
Mix Salad: In a bowl, combine the sliced snap peas, ground coriander, toasted sesame seeds, minced garlic, toasted almonds, rice vinegar, neutral oil, sesame oil, and salt. Toss until everything is well mixed. Taste and adjust seasoning as needed.
Serve: Serve the salad fresh and enjoy!

Notes

Fresh Snap Peas: Use fresh snap peas because they taste better and have a nice crunch.
Toast Seeds Right: Cook sesame and coriander seeds until they smell nice but don’t let them burn. They make the salad taste nutty.
Taste and Adjust Honey: Put the suggested amount of honey first, then add more if you like it sweeter.
Cut Peas Thinly: Slice the peas thin so they soak up more dressing and feel nice to eat.
Cool in Fridge: Put the salad in the fridge for a while before you eat it. It makes everything taste better together.

Keywords:Ina Garten Snap Pea Salad, Barefoot Contessa Snap Pea Salad