Spring is finally here and the sun has started to show it’s face again. Thank goodness! I don’t know how much more of this “wettest year on record in 90 years” that I can take.
With sunnier days and warmer temperatures comes lighter meals with fresh veggies. I love seeing the mounds of fresh spring produce in the grocery stores. And the farmers markets have come back to life again after a long and very wet winter.
Sugar snap peas are one of my favorite spring vegetables. Not only are they great for snacking on and dunking into mounds of hummus, they are also yummy in salads and stir fry.
I decided to make an Asian inspired salad to go with the teriyaki spring salmon that I was making for dinner. It turned out to be the perfect accompaniment to the dish. I will be posting the salmon recipe as well. Stay tuned.
But for now, here is the sugar snap pea salad that I created. It’s a light and fresh dish that tastes like spring. Hope you enjoy!
Sugar Snap Pea Salad with Orange Soy Vinaigrette and Toasted Almonds
- 1/2 pound sugar snap peas, bias cut into pieces
- 6 radishes, cut in half and then thinly sliced
- 1 cup shredded carrots
- 1/4 of a medium red onion, thinly sliced
- 1/4 cup fresh squeezed orange juice
- 1/4 cup seasoned rice wine vinegar
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce or Tamari
- 1 tablespoon sweet chili sauce (found in the Asian section of the grocery store)
- 1/2 cup canola or vegetable oil
- 1/4 cup sliced almonds, toasted
Place cut up vegetables in a mixing bowl. In another bowl whisk together remaining ingredients, except almonds, and pour over veggies. Toss to coat and season to taste with a bit of kosher salt and freshly ground black pepper. Cover and refrigerate for about 30 minutes or so to allow flavors to marry. Add toasted sliced almonds. Toss again and serve.