Sugar Snap Pea Salad

Sugar Snap Pea Salad

"A flavorful, light vegetable salad as colorful as it is delicious."
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servings 89 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 89 kcal
  • 4%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Cook sugar snap peas in a pan of boiling salted water, about 30 seconds, or just until they turn bright green.
  2. Drain and plunge into cold water to stop cooking. Drain. Cut cucumber and radishes cross-wise into 1/4-inch thick slices.
  3. Toss peas, cucumber, radishes and sesame seeds with vinegar and CRISCO(R) Oil. Season with salt and pepper to taste.


Read all reviews 8
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I love sugar snap peas and this was definitely a nice light salad! I didn't use the radishes (just a personal preference) so I subbed a bit of thinly sliced red onion. I also cut the cucumber ...

I served this for a luncheon with a friend. It was light and delicious. I added a few thinly cut red onions too. Made it again that night for my daughter.

I did not have any radishes on hand, so I used red onion instead. I would also use sesame oil in this next time since it pairs well with all of the other ingredients.

I prepared this recipe just as described and really enjoyed it! I love all ingredients listed so this was right up my alley!

I made this as directed. It was good, but missing something. The toasted sesame seeds were really the only thing adding much flavor; the dressing was nice and light but lacked "oomph." I think t...

So realized only after I began prepping that I had some kind of pole bean and not sugar snap peas, but I used them anyway, and this salad came out great! I did add a bit of chopped arugula I nee...

This salad is great. I used olive oil & red wine for the dressing. It flew out of the bowl.

I used a peeled regular cuke and added a scallion. I will add a little sugar and sesame oil next time.

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