Vitamin C from the orange juice, bell pepper, and peas helps your body absorb iron in this asian snap pea salad. And with only 89 calories, who could resist? Serve with stir-fried chicken breast and brown rice or buckwheat noodles to complement the nutrient-rich package.
Loved This salad!! The dressing is amazing - changed a few things because didn't have the ingredient. (used white wine vinegar and chipotle sauce) Stir fried the snap peas- turns them bright green and didn't bother with the pepper or carrots.
LOVE this dressing! I cheated and just used orange juice instead of an orange...came out just fine. I would make this again for sure
I followed the directions exactly but don't really see the point of sauteeing the veggies first--next time I will probably throw all the ingredients together raw. This was a good side dish for stir-fry.
I sauted the carrots, pepper, and snap pea mixture for about 5 minutes then let it cool for 2 minutes and added the spinach and onion on top, letting it just sit and wilt a little bit, then tossed it with the dressing just prior to sitting down to eat. Next time I may add the green onion to the saute pan at the end of the cooking time. It is very pretty on the dish and I would serve it to guests without hesitation.
Wonderful recipe. Didn't change anything. I probably didn't cool the vegetables enough but it was OK because it just slightly wilted the spinach. Everyone loved it. Served with Grilled Swordfish and coconut ginger rice.
I'm not a big snap pea lover but my husband is and we both loved this recipe -- it's good as a leftover too. I usually leave out the red pepper until ready to serve so it stays crisp.
It's a good salad but nothing really special. If I make it again I'll add more hot chili sauce which was the best flavor in it. I used regular sesame oil instead of dark.
This is a really nice recipe after shopping at the farmer's mkt. We made it exactly as it is and it was great with a spicy/sweet grilled chicken.
