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Sesame Snow Pea Salad with cucumber, toasted almonds, black and white sesame seeds, cilantro, and a ginger-sesame dressing

Sesame Snow Pea Salad

This crisp, Asian‑inspired snow pea salad layers sweet snow peas, juicy cucumber, and scallions with a bright ginger dressing and plenty of toasted almonds and sesame seeds for crunch. It’s an easy 20‑minute side that works with almost any grilled protein.
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Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4

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.

Notes

The dressing and vegetables can be prepared up to 2 days ahead; store them separately and combine just before serving. Toast and cool the nuts and seeds up to 2 days ahead, and store them in an airtight container at room temperature.
Leftovers keep up to 2 days and are great with added shredded chicken or served over a bed of greens.
Course: Salad
Cuisine: Asian
Keyword(s): cucumber, ginger, Gluten-Free, Plant-based, salad, sesame, sesame snow pea salad, side dish, snow peas, summer