Vegan Picnic Salads: Sugar Snap Pea Salad
This sweet, creamy, crunchy sugar snap pea salad with creamy cashew ginger dressing and crunchy roasted buckwheat takes only 20 minutes to prepare...and punches WAY above its effort class in how delicious it is.
Equipment
- immersion blender
Ingredients
Salad
- 1 pound Sugar Snap Peas finely sliced
- ¾ cup dry buckwheat groats
- ⅓ lightly packed cup fresh mint leaves finely sliced
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon salt
Ginger Cashew Dressing
- ¼ cup cashew butter
- ¼ cup freshly squeezed lime juice
- 2 tablespoons water
- 4 teaspoons freshly grated ginger
- 2 teaspoons sesame oil
- 2 teaspoons pure maple syrup
- ½ teaspoon salt
- dried chile flakes to taste
Instructions
- Preheat oven to 350° Fahrenheit (175° Celsius). Prepare a rimmed baking sheet with parchment paper.
- In a small bowl, toss buckwheat with olive oil and 1/4 teaspoon salt. Spread on baking sheet and place in oven.
- Roast for 15-16 minutes, until buckwheat is a deep golden colour, stirring half way through cooking as the edges will roast faster than the middle. Remove from oven and set aside.
- Meanwhile, mix up the dressing. Add the cashew butter, lime juice, water, ginger, sesame oil, maple syrup, salt and chile flakes to a wide mouthed jar and blend with an immersion blender until smooth.
- To assemble, arrange the snap peas, buckwheat and mint in a shallow serving dish. Drizzle with dressing and serve.
Notes
The peas and buckwheat will keep well, so feel free to prep up to 24 hours in advance. Add mint and dress just before serving.