Snow peas and sugar snap peas are both members of the legume family but they are two separate varieties. Snow peas have a flatter pod than sugar snap peas and contain very small peas. Before eating, you generally remove a tough string along the edge of the pod.
Sugar Snap Peas were created as a cross between the snow pea and the garden pea in the 1970s.
The garden pea is slightly sweeter than the snow pea but has a much tougher outer pod that needs to be shelled and discarded before eating.
Sugar snap peas have a more rounded pod compared to the flat and thick pod of the snow pea.
Like snow peas, they have a tough string on the edge of the shell that is removed before eating. Both peas are an early spring vegetable that will add bright green color to any dish if properly prepared.
Nutrition
A 1 cup serving of either snow or sugar snap peas provides:
- Calories: 42
- Carbs: 7.5 grams
- Fiber: 2.6 grams
- Protein: 2.8 grams
Unlike your typical shelled pea, both snow peas and sugar snap peas are much less starchy so they are lower in carbs.
Source: Healthline.com.
Springti
me Snow Pea Salad
Serves 4
Prep time: 10-15 minutes
Total time: 20 minutes
Ingredients:
For the Salad:
- 1 cup fresh snow peas or sugar snap peas
- 1 cup fresh or frozen peas
- 1 cup fresh spinach leaves
- ½ small red onion, thinly sliced, about ¼ cup
- 1/3 cup radishes, thinly sliced
For the dressing:
- ¼ cup plain Greek Yogurt
- ¼ cup grapeseed oil (or olive oil)
- 1 teaspoon Dijon mustard
- ½ tablespoon local honey
- ¼ cup apple cider vinegar
- 1 orange for zest and juice
- Kosher salt and freshly grated black pepper to taste
Instructions:
Prepare a bowl with ice water. In a medium pot bring water to a boil. Add the sugar snap peas and blanch for 1-2 minutes, until they turn bright green. Drain and add peas to the ice water. After the peas have cooled drain water. Add the spinach, red onion, and radishes. Refrigerate until ready to serve.
For the dressing:
Combine all ingredients to a medium bowl and whisk until smooth. Can be made days in advance.
To serve:
Pour dressing over salad and toss gently to combine.
Terri’s Tips:
Use a combination of snow and snap peas for creating a little different texture to the salad
Make it your own:
If you have romaine on hand don’t go out just for spinach. Use any salad greens of your choice. Substitute.
Other suggestions: fennel bulb, sweet red bell pepper, or carrots, all thinly sliced.
Use lemon or lime to replace the orange.