Growing up, my parents had three firm convictions about food: meat and potatoes were food groups, creamed tuna on toast—SOS, as my dad called it—was fine dining, and anything Asian was deeply suspicious. Snow peas? Never. Fresh fish? Nope. I was practically a culinary refugee in my own home.
Fortunately, our next-door neighbor took pity on me. She loved cooking fresh fish, her husband traveled during the week, and she often invited me over when she made it. I owe Cora a debt I can never repay.
Snow peas, though, I had to discover on my own—and I have been making up for lost time ever since. This sesame snow pea salad delivers everything you want in a summer side: crisp, bright, a little punchy, and on the table in 20 minutes. The only actual cooking involved is toasting the almonds and sesame seeds, which takes about five minutes and is absolutely worth it.
It pairs well with any protein and is the kind of salad that disappears at a table. Make it once, and you will understand why.
Why This Sesame Snow Pea Salad Is Good for You
This salad is fully compliant with the Anti-Inflammatory Rainbow Diet (AIRD)—the framework I lay out in Chapter 10 of God’s Prescription. If you are not familiar with AIRD yet, start here.
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- Snow peas are a quiet overachiever. They deliver vitamin C, fiber, and plant-based iron in a package that tastes like spring.
- English cucumber is hydrating, gentle on digestion, and brings a cooling contrast to the ginger and lime.
- Fresh ginger earns its place in almost every anti-inflammatory kitchen. It helps modulate the same inflammatory pathways as Non-steroidal anti-inflammatory drugs (NSAIDs)—without the side effects.
- Almonds and sesame seeds provide vitamin E, magnesium, calcium, and zinc alongside healthy fats that help your body absorb the fat-soluble nutrients in the vegetables.
- Extra-virgin olive oil is the fat of choice in this dressing for good reason. It is one of the most studied anti-inflammatory oils on the planet.
- Coconut aminos give you savory depth without the soy or gluten of traditional soy sauce or tamari, making them a swap your gut will appreciate. They also have a touch of natural sweetness that works beautifully in this dressing.
- Raw local honey adds a touch of sweetness and, if you can get it local, potential benefits for seasonal allergies.
A word on toasted sesame oil: Yes, it is a seed oil, but a single tablespoon across four servings functions as a flavor enhancer in this recipe rather than a cooking fat. Buy a small bottle, keep it in a cool dark place, and use it within a few months.
For more information about seed oils, the refining process that makes them harmful, and why you should limit them, read this post:
Why Seed Oils and Trans Fats Are Destroying Your Health
FAQs
Can I make this ahead of time?
Does it matter if I use snow peas or snap peas?
Either will be delicious in this recipe. Snow peas are flat with tiny peas inside and a more delicate crunch. Snap peas are plumper and crunchier. Use whichever you like best.
What should I serve this with?
Can I skip the cilantro?
Get in the Kitchen
Ready to make this sesame snow pea salad? Pull out your ingredients, plan on about 20 minutes, and follow the recipe card below for the step‑by‑step.
If you try this recipe, I’d love to hear how it went for you in the comments.
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Sesame Snow Pea Salad
Equipment
- Immersion blender, or small blender or food processor
Ingredients
- 2 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon raw, , local honey
- 1 tablespoon coconut aminos
- 1 clove garlic, , minced
- 2 teaspoons grated fresh ginger
- 1/4 teaspoon sea salt
- 1/3 cup slivered almonds
- 1 tablespoon sesame seeds, (white, black, or a combination)
- 8 ounces snow peas, , sliced diagonally
- 1/2 English cucumber, , sliced vertically and cut into half-moons
- 3 scallions, , thinly sliced diagonally
- 2 tablespoons finely chopped cilantro
- 1 pinch red chili pepper flakes, , or more to taste (optional)
Instructions
- Put the lime juice, olive oil, sesame oil, honey, coconut aminos, garlic, ginger, and salt in a wide-mouth jar. Blend with an immersion blender for about 1 minute, until emulsified. Alternatively, blend in a small blender or food processor.
- In a large dry skillet over medium heat, toast the slivered almonds for 3 to 5 minutes, stirring frequently, until golden and fragrant. Transfer the almonds to a plate to cool. Then, reduce the heat to low to medium-low, and put the sesame seeds in the skillet and toast for 1 to 2 minutes, stirring often, until fragrant and lightly golden. Transfer them to the plate to cool.
- In a large bowl, combine the snow peas, cucumber, scallions, and cilantro. Pour in the dressing and toss until the vegetables are evenly coated.
- Just before serving, garnish with the almonds, sesame seeds, and chili flakes, if using. This is best eaten within 24 hours for maximum crunch.