Sugar Snap Peas with Mint Dressing

Photo: Anita Calero

Sugar snap peas are dressed with shallots and mint.


  • 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 ½ 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.

Cook's Notes

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.

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