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Sugar Snap Pea Salad + Sweet Chili Vinaigrette
- Ready In: 20 minutes
- Serves: 8
- Main Ingredients: Sugar snap peas, homemade sweet chili dressing, edamame, and cucumbers.
- Dietary Info: Vegetarian, dairy-free, and gluten-free.
- Why You’ll Love It: I love making this no-cook snap pea salad recipe to serve alongside grilled teriyaki chicken or our summer inspired caprese burger. Leftovers just get more flavorful as they soak up the sweet chili dressing, making it one to enjoy all week long!
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Key Ingredients & Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Sugar Snap Peas: Look for plump, rounded pods with round, fully formed peas inside. You can swap these with snow peas, which are flatter with smaller peas.
- Cucumber: Mini cucumbers are the perfect size for this salad and tend to hold less moisture than garden cucumbers. Swap with English cucumbers.
- Sweet Chili Vinaigrette: This homemade dressing uses just 7 pantry staples and brings the veggies to life with some mild heat and just a touch of sweetness.
How To Make Sugar Snap Pea Salad
Step 1 – Gather sweet chili vinaigrette ingredients.
Step 2 – Combine vinaigrette ingredients in a mason jar and shake to combine.
How To Cut Sugar Snap Peas for Salad
We cut our sugar snap peas into 1/3 inch slices, which equals out to about 5 slices per sugar snap pea. Sharp knives are a must to make this process go quickly. My Zwilling profressional knife set always comes in handy whenever we’re chopping veggies for this salad or any other veggie forward recipe like our Mediterranean Chickpea Salad.
Step 3 – Pour dressing over prepped veggies.
Step 4 – Serve and enjoy!
Sugar Snap Pea Salad Variations
Make this salad your own and experiment with different flavor profiles by swapping out the sweet chili vinaigrette for our honey vinaigrette or our peanut dressing from our quinoa chickpea salad. Green cabbage, sliced green onions, or fresh mint would all be great additions!
Recipe FAQ
Store sugar snap pea salad in an airtight container in the refrigerator for up to 4 days.
Yes. However, because they’re flat and have a smaller seed, they won’t provide as much crunch as a sugar snap pea. Cut them slightly larger to provide a similar salad texture.
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Ingredients
Sweet Chili Dressing:
- 1/2 cup sweet chili sauce
- 1/4 cup extra virgin olive oil
- 1 tablespoon rice vinegar
- 2-4 teaspoons garlic, minced
- 2-4 teaspoons honey
- 1 teaspoon sesame oil
- 1 teaspoon garlic chili sauce
Sugar Snap Pea Salad:
- 2-3 cups fresh sugar snap pea pods, thinly sliced diagonally
- 1 cup edamame, thawed
- 1 cup mini cucumbers, quartered
- 1 cup purple cabbage, thinly sliced
- 1/2 cup matchstix carrots
- 1/3 cup peanuts, chopped
Instructions
- Make Dressing: Put all of the Sweet Chili Dressing ingredients in a small bowl and whisk to combine. Or add to a mason jar, secure the lid on top, and shake. Set aside.
- Combine Salad: Add all of the salad ingredients to a large bowl and pour the dressing on top. Give it all a big stir to fully combine.
- Taste: Take a bite and adjust any flavors according to your personal preferences.
- Serve: Enjoy right away or store in the fridge for later!
Notes
- Spice Level: feel free to adjust the amount of garlic chili sauce in the Sweet Chili Vinaigrette, depending on your desired spice level. The more = the spicier!
- Make Ahead: if you are making ahead just store the vinaigrette separate and add before serving!
- Storage: leftover salad can be kept in an airtight container in the fridge for 3-4 days.
Liz says
This was such an easy salad to make and great for meal prep. Thank you!