Sugar Snap Pea Salad

5 from 33 votes

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A pretty and fresh sugar snap pea salad that takes minutes to put together and brightens up any meal.

Sugar Snap Pea Salad

There are two kinds of sugar snap peas (also called mangetout): good and disappointing. Good ones are sweet and crunchy and not fibrous, and the peas inside are as fresh and sweet (again with the sweet) as the pods. Disappointing sugar snap peas are not all of these things. Look for firm, plump, non-cracked pods with no dry spots, and taste a couple before buying.

This delicious light salad features sugar snap peas and cucumbers and is the perfect side dish in the spring. There are a lot of fresh herbs in this recipe; they are not just a supporting ingredient but a true part of the salad. Try serving this with Grilled Salmon, Air Fryer Lemon Garlic Chicken Breasts, or a Grilled Flat Iron Steak.

Sugar Snap Pea Salad in a blue bowl.

Sugar Snap Pea Salad Recipe: A pretty and fresh spring salad that takes minutes to put together, and brightens up any meal.

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Ingredients

  • Sugar snap peas – I like to cut the sugar snap peas in half crosswise so each piece is bite-sized. If you find very small sugar snap peas, you can leave them whole.
  • Onion – Adds a nice bite and more crunch to the dish.
  • Baby cucumbers – Provides a light and crunchy base for this delicious spring salad.
  • Fresh dill and mint – I like to tear the herbs for this salad, just ripping them into chunks and leaving them in larger pieces. You can roughly chop them if you prefer. You could also finely chop them if that’s your preference, but I like the burst of fresh flavor larger bits of herbs lend to the dish.

Variations

  • I used dill and mint, but play around with other herbs if you like, such as basil. Chervil would also be lovely.

How to Make Sugar Snap Pea Salad

  1. Blanch the sugar snap peas.
  2. Make the dressing: In a large bowl, combine the olive oil, balsamic vinegar, rice vinegar, Dijon mustard, honey, shallot, salt, and pepper.
  3. Assemble and serve: Drain the cooled sugar snap peas, shake off any excess water, and add them with the onion, cucumbers, dill, and mint to the dressing in the bowl. Toss to combine. 
Pouring vinaigrette over Sugar Snap Pea Salad in green bowl.

FAQs

Is it safe to eat sugar snap peas raw?

Yes! They are best to eat raw when they are very young, fairly small, and very fresh. Sugar snap peas are very nutritious and have lots of fiber, so don’t overdo it with the raw ones; too many can cause stomach distress. This salad mixed sugar snap peas with cucumber, so even people with fiber sensitivities should be ok.

Why do you blanch sugar snap peas?

Blanching the beans locks in their bright green color and also makes them a bit more tender. However, cooking them for just a short time and then plunging them into cold water also stops the cooking and keeps them crisp-tender.

Pro Cooking Tips

  • You can make this salad with raw sugar snap peas, or if they aren’t absolutely young and perfect, a quick blanching makes them amazing. Blanching involves bringing a pot of salted water to a boil, dumping the sugar snaps in the water for 60 seconds, then draining them and plunging them into a bowl of ice water you have at the ready. When the peas are cool, they are ready to be drained and eaten or used in a recipe.
  • If your sugar snap peas are young and don’t have a thick string running down the side of them, you can just trim off the tips on both edges, cutting off just the very end to keep as much of the bean intact as possible.
  • If they are more mature, they may have a string running down one or both sides of the bean, where the halves are joined, and that should be removed by peeling it off as you remove the tips. Find a child or helpful guest or family member to help you with this slightly tedious but sometimes necessary task.

Learn more about preparing sugar snap peas.

Make-Ahead

You can make this up to 2 days ahead of time and store it well-sealed in the refrigerator. The beans will soften a bit more in the dressing, and their bright green color may fade a bit, but it will still be delicious.

What to Serve With Sugar Snap Pea Salad:

Cilantro Lime Chicken with a side of sugar snap pea salad and rice on a gray plate.
Cilantro Lime Chicken with Sugar Snap Pea Salad

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5 from 33 votes

Sugar Snap Pea Salad

A pretty and fresh sugar snap pea salad that takes minutes to put together and brightens up any meal.
Prep Time: 1 hour 9 minutes
Cook Time: 1 minute
Total Time: 1 hour 10 minutes
Servings: 4 people
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Ingredients 

For the Vinaigrette:

Instructions 

  • Bring a large pot of salted water to a boil. Fill a large bowl with ice water. When the water is boiling, drop the sugar snaps into the pot and cook for 1 minute. Drain the sugar snap peas and plunge them into the ice water.
  • While you are waiting for the water to boil, make the vinaigrette: In a large bowl, combine the olive oil, balsamic vinegar, rice vinegar, Dijon mustard, honey, shallot, salt, and pepper.  
  • Drain the cooled sugar snap peas, shake off any excess water, and add them with the onion, cucumbers, dill, and mint to the dressing in the bowl. Toss to combine. Taste, adjust seasonings as needed, and serve.

Notes

  • You can make this salad with raw sugar snap peas, or if they aren’t absolutely young and perfect, a quick blanching makes them amazing. Blanching involves bringing a pot of salted water to a boil, dumping the sugar snaps in the water for 60 seconds, then draining them and plunging them into a bowl of ice water you have at the ready. When the peas are cool, they are ready to be drained and eaten or used in a recipe.
  • If your sugar snap peas are young and don’t have a thick string running down the side of them, you can just trim off the tips on both edges, cutting off just the very end to keep as much of the bean intact as possible.
  • If they are more mature, they may have a string running down one or both sides of the bean, where the halves are joined, and that should be removed by peeling it off as you remove the tips. Find a child or helpful guest or family member to help you with this slightly tedious but sometimes necessary task.
 
Make-Ahead: You can make this up to 2 days ahead of time and store it well-sealed in the refrigerator. The beans will soften a bit more in the dressing, and their bright green color may fade a bit, but it will still be delicious.

Nutrition

Calories: 179kcal, Carbohydrates: 17g, Protein: 4g, Fat: 11g, Saturated Fat: 2g, Sodium: 26mg, Potassium: 399mg, Fiber: 4g, Sugar: 10g, Vitamin A: 1625IU, Vitamin C: 75mg, Calcium: 80mg, Iron: 3mg
Like this recipe? Rate and comment below!

About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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Recipe Rating




4 Comments

  1. Kevin Foodie says:

    This is an interesting salad. I am always curious about why they are called “sweet snap peas” and they are not sweet at all. Thanks for sharing.

  2. Janet.lee.martin@gmail.com says:

    Sooooo good! Fresh and easy. Loved it ❤️

  3. Jannine says:

    I agree with Kara, I was so impressed! I added some thinly sliced radish, parmesan, pepperoncini, and chickpea pasta (for protein). It was crunchy and bright.

  4. Kara S says:

    Very bright fresh and tasty!