Here is my favorite snap pea and edamame salad recipe, with a tangy ginger-sesame dressing, crispy fresh vegetables, and just the right amount of heat from chili paste.
This salad has become my go-to side dish for summer barbecues and potlucks. It’s crunchy, refreshing, and comes together in about 15 minutes. Plus, everyone always asks for the recipe!
Why You’ll Love This Snap Pea and Edamame Salad
- Ready in under 30 minutes – This salad comes together quickly, making it perfect for busy weeknights when you need something healthy on the table fast.
- High in protein and fiber – The edamame and snap peas pack a nutritious punch that keeps you full and satisfied without feeling heavy.
- Fresh and crunchy – The crisp vegetables and nutty sesame dressing create a satisfying texture that makes eating your veggies actually enjoyable.
- Simple ingredients – You probably have most of these pantry staples already, and the fresh vegetables are easy to find at any grocery store.
- Great for meal prep – This salad holds up well in the fridge for a few days, so you can make it ahead and have healthy lunches ready to go all week.
What Kind of Snap Peas Should I Use?
Fresh snap peas are your best bet for this salad since they have that satisfying crunch and sweet flavor that really makes the dish shine. Look for bright green pods that are firm and crisp without any brown spots or wilting. If fresh snap peas aren’t available at your grocery store, frozen ones will work in a pinch – just make sure to thaw them completely and pat them dry before tossing them in the salad. You’ll want to trim off the stem end and remove the string that runs along the side of the pod, which makes them much easier to eat and gives you a better texture in every bite.
Options for Substitutions
This salad is pretty forgiving when it comes to swapping ingredients:
- Edamame: If you can’t find edamame, try using frozen lima beans or chickpeas instead. They’ll give you a similar texture and protein boost, though the flavor will be a bit different.
- Snap peas: Snow peas work great as a substitute and have a similar crunch. You can also use green beans if that’s what you have – just blanch them for 2-3 minutes to keep them crisp-tender.
- Rice wine vinegar: White wine vinegar or apple cider vinegar can step in here. Start with 3 tablespoons and taste, as they can be a bit sharper than rice wine vinegar.
- Sesame oil: This ingredient really gives the salad its signature flavor, so I’d recommend keeping it if possible. In a pinch, you could use half vegetable oil and half toasted sesame seeds to get some of that nutty taste.
- Soy sauce: Tamari works perfectly if you need a gluten-free option. Coconut aminos are another alternative, though they’re slightly sweeter and less salty, so you might want to adjust the honey.
- Honey: Maple syrup or agave nectar can replace the honey in equal amounts for a vegan version.
Watch Out for These Mistakes While Cooking
The biggest mistake when making this salad is skipping the ice bath after blanching, which stops the cooking process immediately and keeps your snap peas and edamame crisp and bright green instead of mushy and dull.
Another common error is not drying the vegetables well enough after the ice bath – excess water will dilute your dressing and make the salad watery, so pat them thoroughly with paper towels or use a salad spinner.
Overcooking the vegetables is easy to do, so set a timer and stick to 3 minutes for edamame and 2 minutes for snap peas, testing one piece before draining to make sure it’s tender-crisp, not soft.
For even better results, let the salad sit in the fridge for 30 minutes before serving so the flavors can blend together, and add the sesame seeds right before eating to keep them crunchy.
What to Serve With Snap Pea and Edamame Salad?
This salad is packed with fresh veggies and Asian-inspired flavors, so it pairs really well with grilled chicken, salmon, or shrimp if you want to add some protein. I love serving it alongside teriyaki chicken or as a side dish with sushi or poke bowls for a complete meal. It also works great as a light lunch on its own, especially if you toss in some cooked quinoa or rice noodles to make it more filling. The crunchy texture and tangy dressing make it a perfect companion to any stir-fry or Asian noodle dish you might be making for dinner.
Storage Instructions
Store: This salad keeps really well in the fridge for up to 3 days in an airtight container. The veggies stay nice and crunchy, and the flavors actually get better as they marinate together. I like to keep the dressing separate if I’m meal prepping for the whole week, then toss it together right before eating.
Make Ahead: You can prep all the vegetables and make the dressing up to 2 days in advance. Just store them separately in the fridge and combine when you’re ready to serve. This makes it super easy to throw together a quick lunch or side dish without any last-minute chopping.
Serve: This salad is best served cold or at room temperature. If you’ve stored it in the fridge, just give it a good toss before serving to redistribute the dressing. You might want to sprinkle on some extra sesame seeds right before eating for added crunch.
| Preparation Time | 15-20 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 650-750
- Protein: 35-40 g
- Fat: 35-40 g
- Carbohydrates: 55-65 g
Ingredients
For the dressing:
- 3 tsp fresh ginger (minced)
- 1/4 cup sesame oil (La Tourangelle toasted sesame oil)
- 1/4 cup rice wine vinegar
- 3 tbsp soy sauce (Kikkoman brand)
- 1 1/2 tsp chili paste
- 3 tsp honey
- 1/2 tsp garlic, minced
For the salad:
- 2 cups edamame (shelled and thawed if frozen)
- 1/2 lb snap peas (trimmed and sliced into 1/2-inch pieces)
- 1 cup carrots (shredded or julienned into thin 1-inch matchsticks)
- 1 tbsp toasted sesame seeds
Step 1: Prepare the Sesame-Ginger Dressing
- 3 tsp fresh ginger
- 1/2 tsp garlic, minced
- 1/4 cup sesame oil
- 1/4 cup rice wine vinegar
- 3 tbsp soy sauce
- 1 1/2 tsp chili paste
- 3 tsp honey
In a small bowl, whisk together the minced ginger, garlic, sesame oil, rice wine vinegar, soy sauce, chili paste, and honey until the mixture is smooth and well combined.
The honey will help emulsify the dressing slightly.
Set aside while you prepare the vegetables—the flavors will continue to meld as it sits.
Step 2: Prepare an Ice Bath and Bring Water to Boil
- Ice and water
Fill a large bowl with ice and cold water—this will be essential for stopping the cooking process and keeping the vegetables vibrant and crisp.
Simultaneously, bring a pot of salted water to a rolling boil over high heat.
I find that having both ready before cooking makes the timing much smoother and prevents any vegetables from overcooking.
Step 3: Blanch Edamame and Snap Peas
- 2 cups edamame
- 1/2 lb snap peas
Add the shelled edamame to the boiling water and cook for 3 minutes.
In the final 30 seconds, add the trimmed snap peas and cook together for the remaining time—this staggers the cooking so both vegetables finish at the same moment with proper texture.
Immediately drain both vegetables in a colander.
Step 4: Shock Vegetables in Ice Bath
- Blanched edamame and snap peas from Step 3
- Ice water bath from Step 2
Immediately transfer the drained edamame and snap peas to the prepared ice bath and let them sit for 5 minutes.
This stops the cooking process and sets their bright green color while maintaining their crisp texture.
Drain thoroughly and pat dry with paper towels to remove excess moisture, which would dilute your dressing.
Step 5: Assemble and Dress the Salad
- Blanched and chilled vegetables from Step 4
- 1 cup carrots
- Sesame-ginger dressing from Step 1
In a large bowl, combine the dried edamame and snap peas with the shredded carrots.
Pour the dressing from Step 1 over the vegetables and toss gently but thoroughly to coat everything evenly.
The vegetables will stay crisp because they’ve been properly dried—I always make sure to pat them completely dry to avoid a watery salad.
Step 6: Finish and Serve
- 1 tbsp toasted sesame seeds
Transfer the dressed salad to a serving platter or individual bowls and sprinkle with toasted sesame seeds just before serving.
This keeps the seeds from softening and losing their nutty crunch.
Sesame Snap Pea and Edamame Salad
Ingredients
For the dressing
- 3 tsp fresh ginger (minced)
- 1/4 cup sesame oil (La Tourangelle toasted sesame oil)
- 1/4 cup rice wine vinegar
- 3 tbsp soy sauce (Kikkoman brand)
- 1 1/2 tsp chili paste
- 3 tsp honey
- 1/2 tsp garlic, minced
For the salad
- 2 cups edamame (shelled and thawed if frozen)
- 1/2 lb snap peas (trimmed and sliced into 1/2-inch pieces)
- 1 cup carrots (shredded or julienned into thin 1-inch matchsticks)
- 1 tbsp toasted sesame seeds
Instructions
- In a small bowl, whisk together the minced ginger, garlic, sesame oil, rice wine vinegar, soy sauce, chili paste, and honey until the mixture is smooth and well combined. The honey will help emulsify the dressing slightly. Set aside while you prepare the vegetables—the flavors will continue to meld as it sits.
- Fill a large bowl with ice and cold water—this will be essential for stopping the cooking process and keeping the vegetables vibrant and crisp. Simultaneously, bring a pot of salted water to a rolling boil over high heat. I find that having both ready before cooking makes the timing much smoother and prevents any vegetables from overcooking.
- Add the shelled edamame to the boiling water and cook for 3 minutes. In the final 30 seconds, add the trimmed snap peas and cook together for the remaining time—this staggers the cooking so both vegetables finish at the same moment with proper texture. Immediately drain both vegetables in a colander.
- Immediately transfer the drained edamame and snap peas to the prepared ice bath and let them sit for 5 minutes. This stops the cooking process and sets their bright green color while maintaining their crisp texture. Drain thoroughly and pat dry with paper towels to remove excess moisture, which would dilute your dressing.
- In a large bowl, combine the dried edamame and snap peas with the shredded carrots. Pour the dressing from Step 1 over the vegetables and toss gently but thoroughly to coat everything evenly. The vegetables will stay crisp because they've been properly dried—I always make sure to pat them completely dry to avoid a watery salad.
- Transfer the dressed salad to a serving platter or individual bowls and sprinkle with toasted sesame seeds just before serving. This keeps the seeds from softening and losing their nutty crunch.
