Crisp, fresh snow peas and shredded carrots make the prettiest and most refreshing slaw!
The Asian inspired salad goes so well with other Asian main dishes and makes a cool and crispy accompaniment.
Shredded carrots, crisp tender snap peas and sliced red onions are tossed in a sesame soy dressing and then topped with toasted sesame seeds.
This fresh slaw is also great for potlucks or picnics!
- Snow peas - You can also use snap peas - Pioneer Woman explains the difference between snap peas and snow peas.
- Red onion - can use shallots.
- Rice vinegar, sesame oil and soy sauce.
- Sesame seeds.
Step by step instructions.
Whisk together the vinegar, sesame oil, soy sauce in a medium bowl. Thinly slice the red onions and add them to the dressing. I like to do this to take a little bit of the bite off the onions and it sort of quick pickles them.
Thinly slice the snow peas, vertically. This the hardest part of making the salad. Snow peas are easier because they lay flatter, snap peas are a little trickier because they are more rounded.
Shred the carrots - you can use a box grater or a food processor.
Add the snow peas and carrots to the bowl, sprinkle with salt and toss to combine.
Toast the sesame seeds and sprinkle them on top for serving.
After you make this once, it will become your go to salad whenever you need a healthy and delicious side dish!
It is so light and refreshing and pretty to look at!
More snow peas or snap peas recipes!
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Snow Pea and Carrot Slaw
- Thinly slice the onions.
- Whisk together the vinegar, sesame oil and soy sauce in a medium bowl. Add the sliced onions.
- While the onions are marinated, shred the carrots and thinly slice the snow peas.
- Add the carrots, snow peas and salt to the onions and toss to combine.
- Serve topped with the sesame seeds.