Fresh and delicious cashew sesame snap pea salad with a simple orange sesame vinaigrette. Only a few ingredients and 15 minutes are needed to make this vegan and gluten-free salad come to life.
Course Salad
Cuisine soy-free, vegan, vegetarian
Keyword cashew snap peas, sesame snap pea salad
Prep Time 15minutes
Total Time 15minutes
Servings 2big helpings
Calories 313kcal
Author Yup, it's Vegan
Ingredients
8ozraw snap peastrimmed if needed, cut in half lengthwise
1cupshredded carrot
1bunch of chivescut into 2-inch pieces (or green onions or scallions - green parts only)
Prepare the dressing by vigorously whisking together all of the ingredients, or closing them tightly in a jar and shaking it. Season to taste with more salt, pepper and citrus.
Add all of the chopped veggies and the cashews to a salad bowl and gently toss them together with dressing to taste. Some of the peas will probably fall out of the halved snap pea pods; this is fine, just mix them in with everything else.
Serve right away, or cold. This salad will stay decent in the fridge for a day or two after you make it, although it's best fresh.
Notes
MIX AND MATCH: Other veggies that would be great served raw in this sesame snap pea salad include bell peppers, cabbage, and kohlrabi. Swap them for the carrot or just add them too, chopped into pieces similar in size to the snap peas.MAKE AHEAD: You can make the dressing in advance, but this recipe is superfast already.Serves 2 as a large side or up to 4 as a smaller side salad.