SUGAR SNAP PEA SLAW
- WineCheeseScallops
- 7 hours ago
- 5 min read
Crisp, fresh, and full of garden-inspired flavor, this Sugar Snap Pea Slaw is the perfect companion to spring and summer meals. With crunchy sugar snap peas, delicate fennel, bright herbs, and a vibrant lemon-champagne vinaigrette, it’s a light and zesty side that brings out the best in seafood, grilled meats, or picnic fare.
Whether you're hosting a sunny backyard lunch or looking to add something refreshing to your weeknight dinner, this slaw delivers on crunch and complexity—no mayo required! Bonus: the vinaigrette makes extra, perfect for drizzling over your favorite leafy greens all week long.
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Ingredient Highlights | SUGAR SNAP PEA SLAW
Sugar Snap Peas
These vibrant green pods are a hybrid between snow peas and garden peas, offering both sweetness and satisfying crunch. When thinly sliced, sugar snap peas add a bright, juicy bite to slaws and salads. Rich in fiber and vitamin C, they bring more than just texture—they're a healthy, crisp alternative to heavier salad bases.
Champagne Vinegar
Delicate and lightly fruity, champagne vinegar brings refined acidity to this vinaigrette without overpowering the other ingredients. Made from—you guessed it—champagne, this vinegar is perfect for lighter dressings and seafood-friendly recipes. It elevates the freshness of the herbs and balances the richness of the olive and grapeseed oils beautifully.
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Recipe Origin
This slaw came to life as a colorful and crunchy pairing for our Oven Roasted Grouper—a way to bring garden-fresh brightness to the plate while complementing the warm, buttery seafood. We wanted a side dish that celebrated the season’s bounty and added texture without weighing down the meal. Inspired by farmers market finds and the herb garden out back, this slaw came together as the refreshing counterpart we were craving.
We also love that this recipe makes use of tender herb greens and often-overlooked fennel fronds. It’s a nod to using the whole plant and not letting good flavor go to waste. The leftover vinaigrette quickly became a staple in our fridge—one of those bonus gems that keeps on giving!
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Tips, Serving Suggestions & Storage Advice
Slice thinly – Use a mandoline or very sharp knife to get uniform, thin slices of snap peas, fennel, and carrots for a delicate, cohesive texture.
Make it ahead – You can prep the slaw a few hours in advance, but wait to dress it until just before serving to preserve its crunch.
Use the whole fennel – Don’t toss the fronds! They add a lovely licorice-like finish to the slaw.
Vinaigrette shelf life – Store leftover dressing in a glass jar in the fridge for up to one week; shake before using.
Alternate vinegar – If you don’t have champagne vinegar, white wine vinegar makes a good substitute.
Add protein – Toss in shredded chicken or a few slices of grilled steak for a light but satisfying lunch salad.
Spice it up – Add a pinch of crushed red pepper flakes or a few shaved radishes for an extra zing.
Pair with seafood – This slaw was designed to pair with our Oven Roasted Grouper but also goes beautifully with salmon or shrimp.
Make it heartier – Add a handful of thinly sliced cabbage or shaved Brussels sprouts for a bulked-up version.
Use any fresh herbs – Basil, chives, or mint can be swapped in for a flavor twist depending on what’s in your garden.
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Unique Recipe Qualities
Crisp and colorful without any creamy dressing.
Naturally gluten-free and dairy-free.
Showcases seasonal produce and fresh herbs.
Versatile—works as a side, salad, or base for protein.
Vinaigrette is multi-use and lasts all week.
Light and refreshing complement to rich mains.
Customizable with different herb and veg combos.
No cooking required—just slice and toss.
Clean, lemony flavor that brightens the whole plate.
Elevates everyday meals with minimal effort.
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Sugar Snap Pea Slaw
Ingredients:
For the Slaw:
3 cups (6 oz) sugar snap peas, thinly sliced on a bias
1 cup fennel bulb, thinly sliced
½ cup carrot, thinly sliced or julienned
½ tsp kosher salt
1 tsp fresh Italian parsley, minced
1 tsp fresh tarragon, minced
1 tsp fresh fennel fronds, minced
¼ cup vinaigrette (recipe below)
For the Vinaigrette (makes extra):
1 shallot, minced
1 garlic clove, minced
2 Tbs fresh Italian parsley, minced
½ tsp fresh thyme, minced
½ tsp kosher salt
¼ tsp ground black pepper
¼ tsp ground coriander
¼ cup fresh lemon juice
¼ cup champagne vinegar
¾ cup olive oil
¾ cup grapeseed oil
Instructions:
Make the vinaigrette:
In a medium bowl, combine the shallot, garlic, parsley, thyme, salt, pepper, and coriander. Let sit for 5 minutes to allow the flavors to meld. Whisk in the lemon juice and champagne vinegar, followed by both oils in a slow, steady stream. Whisk until emulsified. Store leftovers in an airtight container in the refrigerator for up to 1 week.
Assemble the slaw:
In a large bowl, toss together the sugar snap peas, fennel, carrot, salt, and herbs. Add ¼ cup of the vinaigrette and toss well to coat. Let sit for 5 minutes before serving to allow the flavors to marry.
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FAQ
Can I use a different vinegar in the dressing?
Yes! White wine vinegar or rice vinegar can be used in place of champagne vinegar, though the flavor will shift slightly.
Can I make the slaw ahead of time?
You can slice the veggies and make the vinaigrette up to a day ahead. Toss everything together right before serving to keep the texture crisp.
What proteins go well with this slaw?
Grilled shrimp, seared salmon, roasted chicken, or even tofu all pair beautifully with the herbaceous vinaigrette.
Is the vinaigrette emulsified?
Yes, whisking the oils in gradually helps the vinaigrette emulsify and gives it a smooth texture.
Can I substitute herbs?
Absolutely. Try chives, mint, dill, or basil depending on what you have on hand.
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