This recipe for crunchy and crisp shredded snap pea salad combines lemon, tingly fresh mint, peppery radishes, and chopped toasted almonds for an ultra refreshing salad. Requiring zero cooking, this simple vegetable side dish/salad is naturally a bit sweet, crisp, and tangy from the snap pea salad dressing. Ready in 30 minutes with 10 ingredients, it’s the perfect vegan spring recipe idea for serving alongside your favorite main course.
Both the peas and pods (also known as the “skin”) are edible with snap peas, making them a fun and Spring-appropriate base for a salad. This recipe is perfect for the warmer days coming up. The sweet crunch is unbelievable! Folks who have made my Spring Rice Noodle Salad will know! If you’re a person that requires a lot of texture with their vegetables, you’ll love this one.
I don’t cook with snap peas very often, usually preferring to snack on them raw on their own or with a dip. I find that they really shine in their natural state. As we get into the season of local produce abundance, I wanted to work on a salad that highlighted that sweet crunch. Slicing a bunch of snap peas to have a “shredded” appearance looks beautiful Because of the small pieces, you get a perfect bite each time.
You could plus it up with some cooked french lentils, diced avocado, finely minced chili, or crumbled vegan “feta” too if you like! I love lemon and mint together in savory dishes, so incorporated those along with a bit of miso for umami in the dressing and maple to enhance sweetness.
Fresh Shredded Snap Pea Salad with Lemon & Mint
Ingredients
Dressing
- ⅓ cup olive oil
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon champagne vinegar
- 2 teaspoons maple syrup
- 1 teaspoon light miso
- sea salt and ground black pepper, to taste
Snap Pea Salad
- 400 grams snap peas, ends trimmed
- 5-6 radishes
- ½ cup fresh mint leaves (not packed)
- ¼ cup toasted sliced almonds, chopped
- Aleppo pepper, to taste (optional)
Notes
- Any white wine vinegar will work in place of the champagne vinegar!
- To keep this nut-free, you can substitute the sliced almonds with toasted sunflower seeds.
Instructions
- Make the dressing. In a sealable jar, combine the olive oil, lemon zest, lemon juice, champagne vinegar, maple syrup, miso, salt, and pepper. Seal the jar and give it a vigorous shake to combine. If the miso is clumping up/not integrating, use a mini whisk or small fork to “mash” it into the dressing. Set aside.
- Once the ends are trimmed, chop the snap peas into thin slices resembling “shreds.” Add them to a large bowl (you should have about 3 ½ cups total). Halve the radishes and thinly slice them before adding them to the bowl as well. Thinly slice the mint and add it to the bowl.
- Add the dressing to the chopped vegetables and mint. Season with salt and pepper and toss to combine.
- Roughly chop the toasted almonds and sprinkle them over the snap pea salad. Sprinkle Aleppo pepper over the top as well, if using. Serve immediately!
Perfect for spring! Served as a meal with all the recommended additions: lentils, vegan feta, minced jalapeno, and avocado. This dressing will be a go-to.
What a spring treat! Made this exactly as written and it was fabulous – so crisp and bright. We liked it so much we made it again, doubled the dressing, and served it tossed with greens and shredded carrots for the first course of our Easter dinner. Can’t wait to make this again!
Ooh, this salad is just as fresh and crisp and light as it looks. I made a test batch today and it’s just lovely. Planning it as a side for (sorry, not vegetarian) crab cakes next week for Easter supper. Thanks for the recipe! Now that I think of it, I realize that I forgot to add the almonds, even though I had them handy. I did add a few tiny carrot slivers, just for color. It did look pretty, so I may add a few yellow pepper slivers next time as well. I wasn’t sure whether “snap peas” meant sugar snaps or snow peas. I used sugar snap peas and thought they were perfect.
Chris,
Thanks so much for this comment and review! I also really appreciate your note on sugar snap vs snow peas and will add a clarifying note in the recipe and blog post (I do mean sugar snap peas). Really glad you enjoyed it!
-L