If you are searching for a vibrant, crunchy, and refreshingly zesty dish, the Cucumber Snap Pea Salad Recipe is an absolute winner. Bursting with crisp English cucumber, sweet sugar snap peas, and a bold dressing that perfectly balances tangy and spicy, this salad brings bright summer flavors in every bite. It’s quick to prepare, oddly satisfying in texture, and a colorful addition to any meal that’s sure to become a favorite in your kitchen rotation.
Ingredients You’ll Need
Keeping this salad simple is the key to letting each fresh ingredient shine, while the dressing ties everything together in a flavorful hug. Every component has a purpose, from the crunchy snap peas to the punchy garlic essence.
- English cucumber: Known for its thin skin and fewer seeds, it adds a juicy crunch and mild freshness.
- Sugar snap peas (8 ounces, sliced): Bring a natural sweetness and crisp texture that perfectly complements the cucumber.
- Green onions (2, sliced): Offer a subtle sharpness and vibrant green color.
- Garlic (3 cloves, grated): Adds a rich, aromatic backbone to the dressing with a touch of pungency.
- Rice vinegar (2 tablespoons): Provides a gentle acidity that brightens the salad’s flavor.
- Soy sauce (2 tablespoons): Introduces umami depth making the dressing more complex and savory.
- Chili oil (1 tablespoon): Offers a spicy kick that awakens the palate without overpowering.
- Sesame oil (2 teaspoons): Adds a nutty, toasty note essential for Asian-inspired dishes.
- Sugar (1 teaspoon): Balances the acidity and spice gently.
- Sesame seeds (optional, 1 tablespoon): For an additional layer of crunch and nutty flavor as a garnish.
How to Make Cucumber Snap Pea Salad Recipe
Step 1: Prepare the Cucumber
Start by washing your English cucumber thoroughly and drying it well. Use the flat side of a large knife to gently smash the cucumber by pressing down with your hand until it cracks. This smashing technique breaks it up for better texture and allows the pieces to soak up the dressing beautifully. Once smashed, slice the cucumber into bite-sized pieces, perfect for easy eating and blending with the other salad elements.
Step 2: Combine the Fresh Vegetables
Next, toss the sliced cucumber together with the sliced sugar snap peas and green onions in a large bowl. The contrast of pale green cucumber and bright snap peas, paired with the vivid rings of green onion, makes the salad visually inviting and texturally exciting.
Step 3: Make the Dressing
In a separate small bowl, whisk together the grated garlic, rice vinegar, soy sauce, chili oil, sesame oil, and sugar until the sugar dissolves into a harmonious blend. This dressing is the magic ingredient that unites the sweetness, acidity, and spice all in one pour.
Step 4: Toss and Serve
Pour the flavorful dressing over the salad vegetables, tossing everything gently to ensure every piece is coated beautifully. If you like, sprinkle in the optional sesame seeds now or save some for garnish when serving. This salad is best enjoyed immediately to maintain that crisp freshness and vivid flavor balance.
How to Serve Cucumber Snap Pea Salad Recipe
Garnishes
Adding extra sesame seeds on top adds a delightful crunch and nutty aroma. Fresh herbs like cilantro or mint could also brighten and freshen the flavor profile even further for a personal twist. Thinly sliced red chili or a drizzle of extra chili oil will amplify the heat if you’re in the mood for a spicy punch.
Side Dishes
This salad shines alongside grilled proteins like chicken, fish, or tofu, providing a crisp, cool counterpoint to smoky or savory main dishes. It also pairs delightfully with simple steamed rice or as part of a larger spread alongside other Asian-inspired bites for a vibrant and balanced meal.
Creative Ways to Present
Consider serving the salad in individual small bowls or pretty glass jars for a crowd-pleasing presentation at picnics or potlucks. Layer it over a bed of mixed greens or toss together with rice noodles for a more substantial salad transformation that still keeps the freshness front and center.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad and dressing separately in airtight containers. Mixed too early, the vegetables may soften as they soak in the dressing. Keep the salad chilled and fresh in the refrigerator for up to one day to enjoy the best crunch and flavor.
Freezing
Because this salad relies on fresh, crisp vegetables and a vibrant dressing, freezing is not recommended. The texture of cucumbers and snap peas will degrade, becoming mushy and watery when thawed.
Reheating
Reheating is unnecessary and not advised for this salad. It is designed to be enjoyed cold and fresh, maximizing the contrast in textures and the brightness of flavors.
FAQs
Can I use regular peas instead of sugar snap peas?
Regular peas are softer and less crunchy than sugar snap peas, so the texture of the salad would change. If you prefer less crunch, you can try shelled peas, but sugar snap peas are the best choice for maintaining that crisp bite.
Is this salad vegan and gluten-free?
Yes, the Cucumber Snap Pea Salad Recipe is naturally vegan and gluten-free. Just be sure to use gluten-free soy sauce if you have dietary restrictions to keep it gluten-free.
Can I adjust the spiciness of the salad?
Absolutely! The chili oil brings heat, so you can easily reduce or omit it if you prefer a milder salad. Conversely, add a little extra chili oil or sprinkle on red pepper flakes if you love spicy foods.
What can I substitute for rice vinegar?
If you don’t have rice vinegar, you can substitute it with white wine vinegar or apple cider vinegar. They each lend a slightly different acidity but still brighten the salad beautifully.
How soon should I eat this salad after making it?
This salad is best enjoyed immediately after tossing with the dressing to preserve its crisp texture and freshness. If you need to prepare it earlier, keep the dressing separate and combine right before serving.
Final Thoughts
The Cucumber Snap Pea Salad Recipe is a refreshing celebration of crunchy textures and vibrant, layered flavors that can brighten any meal or stand delightfully on its own. It’s simple to make, easy to customize, and endlessly satisfying. I can’t recommend making this salad soon enough — once you try it, you’ll wonder how you lived without it!
Print
Cucumber Snap Pea Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
Description
A refreshing and crunchy cucumber and sugar snap pea salad tossed in a flavorful Asian-inspired dressing with garlic, soy sauce, and chili oil. This no-cook, quick-to-prepare salad is perfect as a light side dish or appetizer, offering a vibrant combination of textures and bold flavors.
Ingredients
Vegetables
- 1 English cucumber
- 8 ounces sugar snap peas, sliced
- 2 green onions, sliced
Dressing
- 3 cloves garlic, grated
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon chili oil
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- Optional: 1 tablespoon sesame seeds
Instructions
- Prepare the cucumber: Wash the cucumber and pat it dry. Use the flat part of a large knife to smash the cucumber by pressing down hard with your hand until it cracks. Then slice the cucumber into bite-size pieces for easy eating.
- Combine vegetables: In a large bowl, place the smashed cucumber pieces, sliced sugar snap peas, and sliced green onions. Mix gently to combine the vegetables evenly.
- Make the dressing: In a small mixing bowl, whisk together grated garlic, rice vinegar, soy sauce, chili oil, sesame oil, and sugar until the sugar dissolves and ingredients are well blended. Stir in the sesame seeds if using.
- Toss the salad: Pour the prepared dressing over the vegetables in the large bowl. Toss everything together gently to ensure the salad is evenly coated with the flavorful dressing. Optionally, garnish with additional sesame seeds before serving.
- Serve: This salad is best served immediately to enjoy the fresh crisp textures and vibrant flavors.
Notes
- For extra crunch, chill the salad in the refrigerator for 15 minutes before serving.
- You can substitute soy sauce with tamari to make it gluten-free.
- Adjust chili oil quantity based on desired spice level.
- This salad pairs well with grilled meats or as a light side for Asian-inspired meals.
- Use fresh garlic for the best flavor; avoid pre-minced garlic which can be less vibrant.
