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Fresh Green Pea Salad in Sesame Dressing

May 12, 2006
Recipe Type:

This spring salad features two kinds of just-cooked peas in an Asian dressing.


3 cups fresh shelled peas (from 3 pounds peas in pods)12 ounces sugar snap peas, trimmed2 tablespoons unseasoned rice vinegar1 tablespoon soy sauce1 tablespoon sesame oil1 tablespoon (packed) golden brown sugar1 teaspoon coarse kosher salt1/2 teaspoon freshly ground black pepper


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. Whisk vinegar, soy sauce, sesame oil, sugar, salt, and pepper in small bowl to blend. (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.

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