I’ve had a lot of requests for this lately when we have a barbecue. The crisp beans are a refreshing balance for smoky, spicy pork ribs or a perfectly charred sirloin.
The toasty sesame dressing gets its sweetness from a drizzle of seasoned rice wine vinegar—and of course, from the peas themselves. Turkish Aleppo chili flakes add a tiny bit of bite, but not too much heat.
Sesame Garlic Snap Pea Salad
1 lb. fresh sugar snap peas
6 Tbls. toasted sesame oil
2 tsp. seasoned rice vinegar
1 tsp. Aleppo chili flakes
1 clove of garlic, mashed
1/2 tsp. salt
2 tsp. sesame seeds
Put the snap peas in a medium bowl or a gallon size zip-top bag.
In a small bowl, whisk together the sesame oil, rice vinegar, chili flakes, garlic, and salt. Taste and adjust seasoning if you’d like it a little saltier, etc.
Pour dressing over the snap peas and toss to coat well. Sprinkle on sesame seeds and toss again to distribute them.
Keeps well in the fridge for a day. Serves about 4 as a side salad.
