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Like frozen petit pois which are a non-negotiable, you can often find a bag of frozen shelled edamame beans in my freezer, but up until quite recently they were a thing I had on hand for when my recipe writing clients requested they be included in something, not an item I typically reached for myself. Honestly, I still think their gentle, mild, almost buttery flavour is best suited served in their blistered or boiled skins with plenty of sea salt as a Japanese-restaurant appetizer. But, I’m so glad that one day standing at the freezer door I wondered if they’d go well with the spare bag of sugar snap peas I had in the fridge, because if I hadn’t this Edamame and Snap Pea Salad with Miso Maple Dressing wouldn’t have been created.
Defrosted edamame and sliced sugar snap peas are tossed together with a tangy miso-maple dressing, spiced with dried chilli flakes and toasted sesame seeds (you can use black, white or a mix of both – any combination will both add flavour and bring some serious visual drama!) to make a simple salad that will pair really well with so many Asian-inspired dishes. I’m thinking a serving of coconut rice and a piece of teriyaki-glazed salmon?
Plating For Entertaining
If you plan to make this salad for guests, only add half the sesame seeds and chilli flakes when you’re tossing the salad. Sprinkle the rest over the salad once you’ve transfered it to a serving dish for maximum visual drama!
Frequently Asked Questions
What type of miso paste should I use to make the dressing?
I’ve found they can be ready in 20 minutes if you pour cold water over them in a large bowl, and stir to break up the clumps every so often. Then, drain really really well and tip out onto a piece of kitchen paper to dry some more.
How long can I keep leftovers of this Edamame and Snap Pea Salad in the fridge?
I find it is best enjoyed just after eating, but it will still be good for about 3 days.
This easy, crunchy, 15-minute Edamame and Snap Pea Salad with Miso Maple Dressing for a simple, Japanese-style side salad that goes beautifully with a whole host of Asian-inspired proteins and rice preparations.
Ingredients
Scale
200g frozen podded edamame, thawed
150g pack sugar snap peas
1 tbsp rice vinegar
1 tsp white miso paste
1 tsp maple syrup
1 tsp toasted sesame oil
1 tsp toasted sesame seeds
1 tsp dried chilli flakes
sea salt, to taste
Instructions
Slice the sugar snap peas on the bias, trimming off any brown bits from the tips.
In the bottom of a large mixing bowl, whisk together the rice vinegar, miso paste, maple syrup, toasted sesame oil and a good pinch of salt. Focus particularly on breaking down the thick miso paste; it is what will emulsify the dressing!
Add the edamame, sliced snap peas, toasted sesame seeds and dried chilli flakes, and toss so that everything is coated with the dressing. Taste to see if you want to add any more salt just before serving.
I'm a food writer, professional recipe developer and cookbook author living in the English Countryside. I love creating easy, accessable recipes filled with vibrant world flavours that are manageable on busy weeknights. Simple and delicious dinners, from my kitchen to yours!
One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*
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