Servings: 1 cup (makes 4)
Preparation Time: 15 minutes
INGREDIENTS
3 cups sliced sugar snap peas (cut into thin strips, lengthwise)
1 cup shredded carrot
1/3 cup thinly-sliced red onion
4 Tbs extra-virgin oil
juice and zest of 1 lemon
1/2 tsp kosher salt
1/3 cup crushed wasabi peas
PREPARATION
1. Place snap peas, carrot and onion in a medium bowl.
2. In a small bowl, whisk to combine olive oil, lemon and salt. Pour over vegetables and toss to combine.
3. Let rest 15 minutes in refrigerator, then top with wasabi peas. Serve.
Pro Tips:
1. Not a fan of wasabi? Substitute your favorite nut for a mild crunch.
2. For a peppery addition, serve this salad over a bed of baby arugula.
