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Crisp Snow Pea, Radish and Edamame Salad with Sesame Vinaigrette

Snow peas are thinly sliced on the diagonal to provide extra crunch and texture in this simple, fresh salad.
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Keyword: easy salad, lunch, spring, summer, vegan recipe
Servings: 4
Author: Jess Smith via Inquiring Chef
Cost: $8.00

Equipment

  • Mixing Bowls
  • Skillet

Ingredients

  • 1 Tbsp White Sesame Seeds
  • 1/2 lb Snow Peas, trimmed and thinly sliced on the diagonal
  • 1/2 lb shelled Edamame
  • 3 Radishes, thinly sliced
  • 2 Tbsp Rice Wine Vinegar
  • 1 Tbsp Cooking Oil (like vegetable or peanut oil)
  • 2 tsp Honey (substitute light brown sugar if you prefer a vegan version)
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Soy Sauce

Instructions

  • In a dry skillet, toast the sesame seeds over medium-high heat, shaking the pan frequently, until golden brown and fragrant, about 5 minutes. Set aside.
  • Whisk together the rice wine vinegar, vegetable oil, honey, sesame oil, and soy sauce.
  • Combine the snow peas, edamame, and radish in a large bowl. Pour the dressing over the salad and toss gently to combine. Sprinkle the toasted sesame seeds over the top and serve.
  • The salad can be refrigerated, fully prepared, for several hours before serving.

Nutrition

Calories: 161kcal | Carbohydrates: 13g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 85mg | Fiber: 4g | Sugar: 6g