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Fresh Shredded Snap Pea Salad with Lemon & Mint

5 from 5 reader reviews
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 -6
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Ingredients

Dressing

  • ⅓ cup olive oil
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon champagne vinegar
  • 2 teaspoons maple syrup
  • 1 teaspoon light miso
  • sea salt and ground black pepper, to taste

Snap Pea Salad

Instructions

  • Make the dressing. In a sealable jar, combine the olive oil, lemon zest, lemon juice, champagne vinegar, maple syrup, miso, salt, and pepper. Seal the jar and give it a vigorous shake to combine. If the miso is clumping up/not integrating, use a mini whisk or small fork to “mash” it into the dressing. Set aside.
  • Once the ends are trimmed, chop the snap peas into thin slices resembling “shreds.” Add them to a large bowl (you should have about 3 ½ cups total). Halve the radishes and thinly slice them before adding them to the bowl as well. Thinly slice the mint and add it to the bowl.
  • Add the dressing to the chopped vegetables and mint. Season with salt and pepper and toss to combine.
  • Roughly chop the toasted almonds and sprinkle them over the snap pea salad. Sprinkle Aleppo pepper over the top as well, if using. Serve immediately!

Recipe Notes

  • Any white wine vinegar will work in place of the champagne vinegar!
  • You could plus this salad up with cooked french lentils, diced avocado, finely minced chili, or crumbled vegan “feta” too if you like.
This fresh shredded snap pea salad is crunchy and crisp. The sweetness of the snap peas is accented with a lemony miso dressing, fresh mint, peppery radishes, and toasty chopped almonds. A simple and vibrant veggie side that only takes 30 minutes.