Tahini, Ginger & Mint Sugar Snap Peas

May 31, 2025By American Vinegar Works

Tahini, Ginger & Mint Sugar Snap Peas

Name: Tahini, Ginger & Mint Sugar Snap Peas
Ingredients: 1/3 cup tahini; 3 tablespoons of Junmai Rice Wine Vinegar; 1 tablespoon + 1 teaspoon soy sauce; 1 tablespoon fresh grated ginger; 2 teaspoons of maple syrup; ¼ teaspoon sea salt; Dash of Cayenne Pepper ( less than 1/8 teaspoon); 2 to 3 tablespoons of water; 8 ounces fresh sugar snap peas; 2 tablespoons canola or other neutral oil; ¼ cup torn or roughly chopped mint; ¼ of crumbled feta cheese; 2 tablespoons chopped hazelnuts

This week we have a versatile tahini ginger sauce for you and a mint, feta, and snap pea recipe to enjoy it. For those that are unfamiliar tahini is the paste of sesame seeds used commonly in middle eastern cuisine and found widely in grocery stores.

Green, heavy on mint and fresh looking this salad can be used as a stand-alone starter or the perfect side for simple seared or broiled salmon.

This recipe features our Junmai Rice Wine Vinegar or our Apple of My Eye Rice Wine Vinegar.

Enjoy!

Tahini, Ginger & Mint Sugar Snap Peas

Ingredients

Dressing Ingredients

1/3 cup tahini
3 tablespoons of Junmai Rice Wine Vinegar
1 tablespoon + 1 teaspoon soy sauce
1 tablespoon fresh grated ginger
2 teaspoons of maple syrup
¼ teaspoon sea salt
Dash of Cayenne Pepper ( less than 1/8 teaspoon)
2 to 3 tablespoons of water

Sugar Pea Ingredients

8 ounces fresh sugar snap peas
2 tablespoons canola or other neutral oil
¼ cup torn or roughly chopped mint
¼ of crumbled feta cheese
2 tablespoons chopped hazelnuts

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Directions

Dressing Instructions

Whisk with a fork all the ingredients, other than water, together in a small bowl
The mixture will look like it has seized. Do not worry.
Now add in the water one tablespoon at a time. Two to three tablespoons should be enough to make the dressing like a thinner sauce that is easily drizzled from a spoon.
Let stand at least 30 minutes and, ideally, several hours or overnight in the fridge if you have the time. This will allow the fresh ginger to flavor the dressing.
Salt Note: There is little salt in this dressing because both of the salty soy and because, in this use, it will be served with salty feta. I would hold off on adding any additional salt until the sauce has time to rest and only if you really feel it is needed.

Snap Pea Salad Instructions

Prepare the snap peas by removing the fibrous ridge “string”. You do this with a pairing knife by putting the tip of the sugar pea between your thumb and a knife (carefully). You then cut/press and pull—this sound peel away a fiber string along the pea ridge. Repeat on the other side of the pea.
Prepare your salad toppings
Put a pan on medium high heat and add canola oil.
When oil is hot add the snap peas and cook for about a minute or two stirring occasionally. You are looking to quickly blister the peas but keep the green, fresh snap—they should NOT cook all the way through.
Plate the dish by spreading peas and then spooning on some dressing, then add feta and hazelnuts, finally top with a very generous amount of fresh mint
Note on sauce: I like to spoon only a bit of sauce over the peas to start but serve a bowl of sauce on the side. This is mostly aesthetic—the sauce is lovely but I don’t want the peas to look flooded when serving but I do find that folks like the sauce so much that they will add more at the table.
Note on Scaling: As written this salad will be a small side or starter for two people. Since everything is just a component part, it is very easy to scale this dish (ie double the peas, double the sauce, etc).