New freshness for your snap pea enjoyment! This recipe for crunchy and crisp shredded snap pea salad combines lemon, tingly fresh mint, peppery radishes, and chopped toasted almonds for an ultra refreshing and healthy salad. Requiring zero cooking (yes you can eat snap peas raw!), this simple vegetable side dish/salad is naturally a bit sweet, crisp, and tangy from the snap pea salad dressing. Ready in 30 minutes with 10 ingredients, it’s the perfect vegan spring recipe idea for serving alongside your favourite protein.
Both the peas and pods (also known as the “skin”) are edible with snap peas, making them a fun and Spring-appropriate base for sugar snap pea salad. This recipe works as a salad or as a veggie side dish, and is perfect for the warmer days coming up. The sweet crunch is unbelievable! Folks who have made my Spring Rice Noodle Salad will know! If you’re a person that requires a lot of texture with their vegetables, you’ll love this one.
I don’t cook with snap peas very often, usually preferring to snack on them raw on their own or with a dip. I find that they really shine in their natural state! As we get into the season of local produce abundance, I wanted to work on a salad that highlighted that sweet crispness. Slicing a bunch of snap peas to have a “shredded” appearance looks beautiful and eats really nicely. Because of the small pieces, you get a perfect bite each time.
I kept the overall ingredients down to 10 items, making this a truly simple and quick to prepare salad. You could plus it up with some cooked french lentils, diced avocado, finely minced chili, or crumbled vegan “feta” too if you like! I love lemon and mint together in savoury dishes, so incorporated those along with a bit of miso for umami in the dressing and maple to enhance sweetness. Every bite is crunchy, sweet, fresh, peppery, and salty with a little cool hit of mint.
Toasted chopped almonds go on top of this salad with sugar snap peas, but you could definitely do toasted sunflower seeds to keep it nut-free. I hope that you give this fun recipe a try soon!
Fresh Shredded Snap Pea Salad with Lemon & Mint
This fresh shredded snap pea salad is crunchy and crisp. The sweetness of the snap peas is accented with a lemony miso dressing, fresh mint, peppery radishes, and toasty chopped almonds. A simple and vibrant veggie side that only takes 30 minutes.
Servings 4 -6
Ingredients
Dressing
- ⅓ cup olive oil
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon champagne vinegar
- 2 teaspoons maple syrup
- 1 teaspoon light miso
- sea salt and ground black pepper, to taste
Notes
- Any white wine vinegar will work in place of the champagne vinegar!
- You could plus this salad up with cooked french lentils, diced avocado, finely minced chili, or crumbled vegan “feta” too if you like.
Instructions
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Make the dressing. In a sealable jar, combine the olive oil, lemon zest, lemon juice, champagne vinegar, maple syrup, miso, salt, and pepper. Seal the jar and give it a vigorous shake to combine. If the miso is clumping up/not integrating, use a mini whisk or small fork to “mash” it into the dressing. Set aside.
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Once the ends are trimmed, chop the snap peas into thin slices resembling “shreds.” Add them to a large bowl (you should have about 3 ½ cups total). Halve the radishes and thinly slice them before adding them to the bowl as well. Thinly slice the mint and add it to the bowl.
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Add the dressing to the chopped vegetables and mint. Season with salt and pepper and toss to combine.
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Roughly chop the toasted almonds and sprinkle them over the snap pea salad. Sprinkle Aleppo pepper over the top as well, if using. Serve immediately!
