Sugar Snap Peas with Lemon-Ginger Dressing


Alright, this one is pretty idiot-proof.  If you mess this one up, you’re a lost cause.  I’m totally kidding, but it really is just about as simple as it gets.  Simple yet refined, of course!  The ginger and soy give it that Asian flare, making this dish a great addition to Edamame rice or Asian spring rolls.

For the Snap Peas:

  • 1 Tablespoon olive oil
  • Salt and pepper to taste

Preheat the oven to 400.  Place a piece of tin foil on a baking sheet, and add snap peas.  Toss with olive oil, salt and pepper.  Cook for about 7-8 minutes, until tender. Let cool for about 15 minute before adding dressing.

For the Dressing:

  • 1 lemon, zest-ed and juiced
  • 2 teaspoon ginger, grated
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon soy sauce
  • 1 tablespoon vinegar (rice vinegar, if you have it)

Combine all of the above ingredients, except for the Olive oil, in a small bowl.  Slowly add the olive oil.

Toss the snap peas with the dressing, and you’re done! Let me know what you think.

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2 Comments

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2 responses to “Sugar Snap Peas with Lemon-Ginger Dressing

  1. allie

    LOVE the new layout. you gorging on fried food is JUST what i want to see all. the. time. Also, seriously enjoying this post. Sort, sweet, to the point, anddd looks tasty. Always looking for an interesting veggie side dish! (pasta takes a toll on the hips, if ya know what i mean) KEEP IT UP.

  2. Amazing recipe. Putting in request for chicken soup recipe :) Need to upgrade mine to an Alli Eats standard.

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