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Asian Sugar Snap Peas and Cabbage

Looking for a visually appealing and tasty addition to your Chinese New Year buffet? I recommend this simple salad starring crisp, sweet peas and crunchy cabbage. —Carole Resnick, Cleveland, Ohio
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings


  • 1 pound fresh sugar snap peas, trimmed
  • 1/4 cup hoisin sauce
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons agave nectar
  • 1 tablespoon lime juice
  • 2 teaspoons rice vinegar
  • 2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce
  • 8 Chinese or napa cabbage leaves, julienned
  • 1 tablespoon sesame seeds, toasted


  • In a large saucepan, bring 6 cups water to a boil. Add peas; cover and cook for 1-2 minutes. Drain and immediately place peas in ice water. Drain and pat dry.
  • For dressing, in a small bowl, whisk the hoisin sauce, soy sauce, agave nectar, lime juice, vinegar and chili sauce. In a large serving bowl, combine the peas, cabbage and sesame seeds. Add dressing; toss to coat.

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