Recipe information
Yield
6 to 8 Servings
Ingredients
3
cups fresh shelled peas (from 3 pounds peas in pods)
12
ounces sugar snap peas, trimmed
2
tablespoons unseasoned rice vinegar
1
tablespoon soy sauce
1
tablespoon oriental sesame oil
1
tablespoon (packed) golden brown sugar
1
teaspoon coarse kosher salt
1
/2 teaspoon freshly ground black pepper
Need to make a substitution?
Preparation
Step 1
Cook shelled peas in large saucepan of boiling salted water until almost tender, about 1 1/2 minutes. Add sugar snap peas to same pan and continue boiling 30 seconds. Drain; rinse under cold water and drain again. Transfer to large bowl.
Step 2
Whisk vinegar, soy sauce, sesame oil, sugar, salt, and pepper in small bowl to blend. DO AHEAD Peas and dressing can be prepared 2 hours ahead. Let stand separately at room temperature. Pour dressing over peas in large bowl; toss to coat. Season salad to taste with more salt and pepper, if desired. Serve at room temperature.