A simple, 20-minute snap pea and edamame salad that's fresh, crunchy, and coated in a miso ginger dressing! The secret for the BEST texture is thinly slicing the snap peas on the bias. Perfect for a simple side salad or for adding to grain bowls.
It's not everyday that Andy (my life partner) gets excited about a salad. In fact, it's pretty close to never! I mean, he'll eat them, but rarely does he seek one out or ask for a repeat. But this snap pea and edamame salad is the exception (finally!). I feel like I won spring or something.
And you know what? I really think it's all in the snap peas with sliced thinly on the bias. For some reason, that cut just makes snap peas in a salad SO much better! It's easier to eat and gives those chopped salad vibes: crunchy, fresh, and a lot of surface area to soak up a lemony miso ginger dressing.
This salad is simple to put together, about 20 minutes in total with 15 solid minutes of chopping time for those snap peas. It could be more if you like to take your time, but no need to be too precious with it (read: feel free to a do a few pea pods at once). Maybe turn on some music or a podcast while you chop, or open a window, listen to some birds, and let it be meditative.
Jump to:
Slicing "On the Bias", and Why It's Awesome
If you're newer to cooking, or just haven't come across this "on the bias" concept yet, it's basically thinly slicing a vegetable at an angle.
So while intuitively you might slice a pea pod with the knife perpendicular, this is actually more at 45 degrees, or some sort of angle. Chances are you've gotten a restaurant dish with green onions sliced this way. I often slice my Moroccan roasted carrots or honey roasted parsnips on the bias because more surface area = more flavor. Same for these snap peas!
Option to Blanch the Edamame
The best edamame to use can be fresh or frozen, already shelled. This is totally optional, but sometimes I blanch the edamame first to get rid of any bad bacteria and help it stay green (though it stays pretty green either way). Simply boil it in water for a few minutes, then drain and rinse with cool water to stop the cooking process. Perfect if you forget to thaw them from frozen!
Step-by-Step Overview
Step 1
Thinly slice the snap peas and green onions on the bias, and finely chop your cilantro.
Step 2
Combine the miso ginger dressing ingredients together in a jar, seal the lid and shake vigorously until well-combined.
Step 3
Combine the snap peas, edamame, green onions, cilantro, sunflower seeds, and sesame seeds together in a large bowl. Pour dressing over the top and toss to combine.
Step 4
Serve immediately or place in the fridge to chill until you're ready to eat. I've been topping mine with violets from our yard!
How To Serve
This snap pea salad is amazing as a side, but we've also loved putting it in grain bowls. At least once per week, we'll make a big pot of short grain brown rice (or other rice), roasted Japanese sweet potatoes (if we have time), and some salmon or other simple protein. Sometimes it might just be tinned fish for ease (tuna, mackerel, mussels).
Add some avocado, chili crisp, kimchi, and maybe soft egg for a delicious at-home grain bowl (or sort of poke bowl).
More Fresh Salads
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Print📖 Recipe
Fresh, Crunchy Snap Pea and Edamame Salad with Miso Dressing
- Total Time: 20 minutes
- Yield: 3-4 1x
Description
A fresh and crunchy snap pea and edamame salad with a lemony miso ginger dressing. Perfect as a simple side salad, or for adding to grain bowls (or poke bowls!).
Ingredients
- 12-16 ounces snap peas (2-3 cups after slicing)
- 4 green onions
- 10-12 ounces shelled edamame (fresh or thawed from frozen)
- ½ cup finely chopped cilantro
- 1 tablespoon sunflower seeds
- 1 tablespoon sesame seeds
- 1 tablespoon miso paste
- ½ lemon, juiced
- ½ tablespoon finely grated fresh ginger
- 1 clove garlic, finely minced or grated
- 2 tablespoons rice vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon maple syrup
- Optional: chili crisp, furikake, or seaweed gomasio for serving
Get Recipe Ingredients
Instructions
- Thinly slice veggies. Thinly slice the snap peas on the bias, or at an angle. Feel free to do a couple at once to speed it up! Set green onions on the cutting board and flatten them slightly with the side of your knife (also called "bruising" them). Thinly slice them on the bias, then transfer the peas and sliced green onions to a large bowl.
- Prep edamame. If shelled edamame is already cooked and fresh, simply empty from the package into the bowl. If frozen, boil in a pot of water (enough to cover edamame) for 2-3 minutes, then drain and rinse with cool water to stop the cooking process. Transfer to the bowl of peas and onions.
- Add cilantro and seeds. Add the finely chopped cilantro, sunflower seeds, and sesame seeds to the bowl and toss.
- Make miso dressing. Add miso paste, lemon juice, grated fresh ginger, garlic, rice vinegar, olive oil, and maple syrup to a jar. Shake vigorously until fully combined. Pour all over the salad and gently toss to coat. Eat up or transfer to the fridge for later!
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Notes
- Blanching edamame. Takes a little more time, but you can blanch your edamame by boiling for 2-3 minutes in water, then drain and rinse with cool water to stop cooking. Usually I'll do this if I haven't thawed my frozen edamame in advance.
- Microplane. My favorite tool for finely grating garlic and ginger! I actually keep ginger root in the freezer and grate it on a microplane even if frozen, so it doesn't go bad too quickly in my fridge. I also won't judge if you use the jarred minced ginger. I love the one by The Ginger People!
- Storage instructions. Store this salad in an airtight container in the fridge for up to five days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dinner, Lunch
- Method: Chop, Combine
- Cuisine: Asian-inspired
Nutrition
- Serving Size: ~1 cup
- Calories: 222
- Sugar: 7.2 g
- Sodium: 10.5 mg
- Fat: 13.2 g
- Carbohydrates: 17.9 g
- Fiber: 6.6 g
- Protein: 11.9 g
- Cholesterol: 0 mg
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