Description
A refreshing and crunchy Cucumber Snap Pea Salad that combines crisp cucumbers and sweet sugar snap peas with a flavorful, tangy, and slightly spicy Asian-inspired dressing. Perfect as a light side dish or a healthy snack, ready in just 15 minutes.
Ingredients
Salad Ingredients
- 1 English cucumber
- 8 ounces sugar snap peas, sliced
- 2 green onions, sliced
Dressing Ingredients
- 3 cloves garlic, grated
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon chili oil
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- Optional: 1 tablespoon sesame seeds
Instructions
- Prepare the Cucumber: Wash the cucumber thoroughly and pat it dry. Using the flat side of a large knife, gently smash the cucumber by pressing down with your hand until it cracks. Then slice it into bite-sized pieces for easy eating.
- Combine Vegetables: In a large bowl, add the smashed cucumber pieces, sliced sugar snap peas, and green onions. Mix them gently to distribute evenly.
- Make the Dressing: In a small mixing bowl, whisk together the grated garlic, rice vinegar, soy sauce, chili oil, sesame oil, and sugar until well combined. If using, add the sesame seeds into the dressing and mix them in.
- Toss the Salad: Pour the prepared dressing over the cucumber and snap pea mixture. Toss everything together gently to ensure all ingredients are coated well with the dressing.
- Serve: Garnish the salad with additional sesame seeds if desired and serve immediately to enjoy the fresh, crisp flavors.
Notes
- You can substitute snap peas with snow peas if preferred.
- Adjust chili oil amount to control the spiciness of the salad.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- For a nuttier crunch, toast the sesame seeds before adding.
- Use low-sodium soy sauce to reduce the salt content.
