Sugar Snap Pea Salad With Sweet Ginger-Soy Dressing

Nancy's Pantry's Note:

From Cooking Light Magazine. A nice fresh, crunchy salad with an Asian- inspired dressing.

• Total Time: 25 mins
• Prep Time: 20 mins
• Cook Time: 5 mins

Ingredients:

Servings: 5

• 2 teaspoons dark sesame oil
• 1 tablespoon fresh ginger, peeled and minced
• 1 tablespoon fresh garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon oyster sauce
• 1 tablespoon low sodium soy sauce
• 1 tablespoon sugar
• 1/8 teaspoon salt
• 1 lb sugar snap pea, trimmed
• 1/2 cup carrot, julienned
• 1/2 cup water chestnut, sliced and drained
• 1/2 cup mushroom, sliced
• 1/2 cup red bell pepper, julienned
• 2 teaspoons sesame seeds, toasted

Directions:

1. To prepare dressing, heat oil in a small saucepan over medium heat. Add ginger, saute 2 minutes. Add garlic and crushed red pepper; cook 1 minute. Stir in oyster sauce, soy sauce, sugar and salt; bring to a simmer. Remove from heat; cool.
2. To prepare salad, cook peas in boiling water 30 seconds. Drain and rinse with cold water. Combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad, toss well. Sprinkle with sesame seeds.