To remove it, pinch off the end and pull down along the shorter side. PREP TIP Sometimes sugar snap peas have a tough string that runs down the inner seam. How to make a sugar snap pea salad Step 1: Prep and slice the sugar snap peas Flaky sea salt (optional): This is optional, but if you have some on hand, sprinkle it all over the salad before serving for amazing flavor and texture.Kosher salt and freshly ground black pepper: The yogurt mixture gets seasoned with kosher salt and we'll finish the salad with pepper.Olive oil: We'll just drizzle this all over everything.The zest will add a bright, floral quality. Lemon juice and lemon zest: The juice will act as the acid in our salad in place of a vinaigrette or other dressing.Plain yogurt: You can use regular yogurt or Greek, full fat or low-fat.Parsley and mint: I mean mint + peas always equals heaven, so why not try that with snap peas, too? The parsley gives the salad freshness and a savory note.Radishes: You can use standard red radishes, or try the pink and purple ones too.You don't want any brown spots, but some white marks are totally normal. Sugar snap peas: Look for snap peas that are a nice pale green color, that are firm and crisp.The other elements help them shine and bring out the best of their sweet flavor. You only need 6 ingredients for this salad, and the sugar snap peas are the star of the show. Instead, we'll add a lemony yogurt sauce, and drizzle olive oil all over everything. We're keeping it so simple, we're not even making a dressing for our salad. I mean, is there anything better than peas and mint? Using fresh herbs in a spring salad is a dream to me! The parsley and mint alongside the fresh sugar snap peas elevate the flavors to the stratosphere. Snap peas give us sweetness and crunch, contrasted by the light zestiness of the radishes. There's nothing like peas and radishes to welcome spring, and we've got both of those things going for us in this sugar snap pea salad. As an Amazon Associate, I earn from qualifying purchases. marcrocarpon.This sugar snap pea salad is full of flavor and only has 6 ingredients! It's light and crunchy, fresh and bright! Quick, too-it's ready in about 15 minutes! The botanical name of snow peas is Pisum staivum var. Immigrant Cantonese farmers in San Francisco during the nineteenth century called the Chinese pea shii dau-snow pea. Here’s an even more interesting twist: the Chinese snow pea did not get the name snow pea in China.The snow pea became so popular in China that it was soon called the Chinese pea.The Chinese name for snow pea is hoh laan dau which means Holland pea. From Holland, snow peas-which were then known as Dutch peas-traveled to England and from England traders introduced snow peas to China.The Dutch love developing new tender, sweet peas. (Peas originated in Persia-modern-day Iran-more than 12,000 years ago.) The snow pea was developed by Dutch farmers in 1536. But snow peas were first cultivated in Holland.Snow peas are the main pea eaten in China and Japan. That’s because today they are essential to Chinese cooking. Snow peas are thought to be an Asian vegetable.Snap off the stem end of the pea just before cooking and pull the string along the side.The longer you keep them, the less crisp and sweet they will become. Snow peas can be refrigerated in a plastic bag for up to 3 days.Avoid pods that appear soft or wrinkled.Avoid peas with yellow spots or signs of drying along the seams.Snow peas with swollen pods or that are too big will be tough and inedible.If you see vestiges of a petal at the stem end, you know it’s fresh. Snow peas should have flat pods with barely developed seeds and be about 3 inches (7.5 cm) long.Select snow peas that have crisp, brightly colored pods with small seeds.
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