Hoisin Carrot and Snap Pea Salad

July 05, 2020

Hoisin Carrot and Snap Pea Salad


  • 2 Tbs. hoisin sauce
  • 1 Tbs. reduced-sodium soy sauce
  • 1 Tbs. rice vinegar
  • 2 tsp. Asian sesame oil
  • 3 Tbs. canola oil
  • 10 oz. sugar snap peas, ends trimmed
  • 3 medium carrots, peeled and thinly sliced on the diagonal (about 2 cups)
  • 1 small red onion, thinly sliced
  • Kosher salt
  • 1 Tbs. minced ginger


  • In a small bowl, mix together the hoisin sauce, soy sauce, vinegar, and sesame oil.
  • Heat the canola oil in a medium (10-inch), heavy-duty skillet over medium-high heat until shimmering. Add the vegetables, sprinkle with 1/2 tsp. salt, and cook, stirring, until the vegetables brown in places and start to soften, about 4 minutes. Add the ginger and cook for another 30 seconds. Add 1/2 cup water and cook, tossing, until the vegetables are crisp-tender and the water mostly cooks off, about 4 minutes. Toss with the hoisin mixture, then transfer to a large bowl and serve.

Courtesy of: finecooking.com


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