This ginger pea salad combines crisp sugar snap peas, vibrant vegetables, fresh herbs and a bright ginger-miso dressing. It’s light, crunchy and ideal as a lunch, side salad or make-ahead dish for warm-weather meals.
The Most Refreshing Ginger Pea Salad
If you enjoy a salad with plenty of crunch, fresh vegetables, and a flavorful dressing, this ginger pea salad will not disappoint. Sugar snap peas are the star: they provide a crisp, naturally sweet base that pairs beautifully with red onion, red bell pepper, fresh herbs and toasted sesame seeds.
Why we love this ginger pea salad:
- Extremely fresh and crisp — perfect for summer.
- The ginger-miso dressing balances savory, sweet and tangy notes.
- Versatile enough for lunch, a light dinner or a side dish for grilled proteins.
- Full of colorful vegetables and fresh herbs for bright flavor.
- Easy to adapt based on what’s in your fridge.
Ingredients You Need
All vegetables in this salad are served raw to keep maximum crunch and freshness. Below are the ingredients for the salad and the dressing.
- Sugar snap peas — use whole pods, trimmed and sliced on the diagonal for the best texture.
- Red onion — offers a mild sweet bite; mince or thinly slice.
- Red bell pepper — diced for added crunch and color.
- Fresh herbs — cilantro and mint brighten the salad; you can substitute Thai basil or green onion if preferred.
- Sesame seeds — toasted if possible, for a nutty finish.
Ingredient Swaps
Short on one ingredient? Try these swaps:
Red bell pepper —> orange, yellow or green pepper
Red onion —> green onions
Cilantro + mint —> Thai basil or extra green onion
It’s All About the Ginger Miso Dressing
The dressing is bright, slightly sweet and savory with warm ginger notes. Most of the ingredients are pantry staples, and the dressing comes together in a jar in seconds.
Dressing Ingredients
- Rice vinegar — mild and slightly sweet, ideal for this dressing.
- Lemon juice — use fresh lemon juice for the best flavor.
- Fresh grated ginger — provides zesty heat; use powdered ginger only as a last resort.
- Red pepper flakes — a pinch gives gentle heat to balance sweetness.
- Salt and ground pepper — to taste, to enhance all the flavors.
- White miso paste — adds umami; yellow miso can be used if that’s what you have.
- Honey — balances the acid and saltiness; maple syrup or brown sugar can substitute.
- Soy sauce — complements the miso and ginger; low sodium is fine.
- Olive oil — or another neutral oil to bind the dressing.
Other Dressing Options
If you prefer, try an avocado cilantro-lime dressing or a classic Asian-style dressing as alternatives.
A Quick Look: How to Make this Ginger Pea Salad
- Shake the dressing. Combine all dressing ingredients in a mason jar or small container and shake or whisk until emulsified. Set aside.
- Prepare the vegetables. Trim the ends of the sugar snap peas and slice them diagonally into thin strips. Dice the bell pepper and mince the red onion. Tear or chop the fresh herbs and add everything to a large bowl.
- Toss everything together. Drizzle the dressing over the vegetables and herbs. Toss until evenly coated. Sprinkle with sesame seeds and toss once more to distribute.
- Serve or chill. Serve immediately for maximum crunch or refrigerate to let flavors meld and serve chilled.
How to Slice Your Sugar Snap Peas
Trim the stem ends, then use a sharp knife to slice the pods into thin, diagonal strips. Diagonal cuts increase surface area for dressing and make the pea pieces easier to eat.
What to Serve with Ginger Pea Salad
This salad pairs beautifully with grilled or roasted proteins. It works well alongside grilled pork chops, teriyaki-style chicken, or a simple broiled salmon. The fresh, bright flavors of the salad balance richer main dishes.
Storage Preferences
Store the salad in an airtight container in the refrigerator. It will keep well for 5–7 days, though it is crispiest when eaten within the first 2–3 days.
Recipe Summary
Name: Ginger Pea Salad
Prep Time: 20 minutes · Cook Time: 0 minutes · Total: 20 minutes
Servings: 4
Ingredients
- ¼ cup rice vinegar
- 2 tablespoons lemon juice
- 1 teaspoon fresh grated ginger
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ½ teaspoon miso paste
- 2 teaspoons honey
- 1 teaspoon soy sauce
- 1 tablespoon olive oil
- 4 cups sliced sugar snap peas
- 1 small red onion, minced
- 1 large red bell pepper, diced
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh mint, chopped
- 3 tablespoons sesame seeds
Instructions
- Combine all dressing ingredients in a jar, cover and shake until well combined. Set aside.
- Place the sliced peas, red onion, bell pepper, cilantro and mint in a large bowl and toss.
- Pour the dressing over the salad and toss to coat evenly.
- Sprinkle sesame seeds over the salad, toss once more and serve immediately or chill before serving.
Nutrition (per serving, approximate)
Calories: 142 kcal · Carbohydrates: 17 g · Protein: 4 g · Fat: 7 g · Fiber: 4 g · Sugar: 7 g
