Sugar Snap Peas with Mint Dressing

To trim a sugar snap pea, snap off the stem end, pull away the string, and discard; then remove the small fiber from the pointed end.

  • Servings: 4
Sugar Snap Peas with Mint Dressing

Photography: Anita Calero

Source: Martha Stewart Living, July/August 1998


  • Salt and freshly ground pepper
  • 1 pound sugar snap peas, trimmed
  • 3 tablespoons finely chopped shallots
  • 3 tablespoons rice-wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 6 tablespoons olive oil
  • 1 1/2 cups fresh mint leaves, roughly chopped


  1. Bring a small saucepan of salted water to a boil; prepare an ice bath. Add the peas to the boiling water, and cook until bright green and crunchy, about 1 minute.

  2. Using a slotted spoon, transfer peas to ice bath until cold. Drain peas in a colander, and transfer to a serving dish.

  3. Combine the shallots, vinegar, honey, mustard, olive oil, and mint in a jar with a lid. Season with salt and pepper. Cover, and shake vigorously until well combined. Let dressing stand 10 minutes. Pour dressing over the peas. Toss, and serve.


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