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Sugar Snap Pea Salad with Orange Soy Vinaigrette and Toasted Almonds
Author: angela@eatlivehappy
  • 1/2 pound sugar snap peas bias cut into pieces
  • 6 radishes cut in half and then thinly sliced
  • 1 cup shredded carrots
  • 1/4 of a medium red onion thinly sliced
  • 1/4 cup fresh squeezed orange juice
  • 1/4 cup seasoned rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce or Tamari
  • 1 tablespoon sweet chili sauce found in the Asian section of the grocery store
  • 1/2 cup canola or vegetable oil
  • 1/4 cup sliced almonds toasted
  1. Place cut up vegetables in a mixing bowl. In another bowl whisk together remaining ingredients, except almonds, and pour over veggies. Toss to coat and season to taste with a bit of kosher salt and freshly ground black pepper. Cover and refrigerate for about 30 minutes or so to allow flavors to marry. Add toasted sliced almonds. Toss again and serve.