I really don’t know the difference between snow peas and sugar snap peas. In India, these are considered exotic vegetables that are rarely available. So, in this post, I am going to refer to the peas as snow peas. I did find these peas with a farmer who specialises in greens and heirloom vegetables. He also has a number of exotic vegetables. I have previously used snow peas in some dishes though I cannot remember what exactly I used them for. But that’s a chapter that has been long closed. I therefore decided to renew my relationship with this vegetable and go for a salad. The end result was nothing short of spectacular. Mainly a winter salad since many of these exotic vegetables only grow in the cold winter climes.
This recipe was inspired by the Katie Workman website. I had to modify it to make it WFPB using easily available ingredients in India.

Ingredients
500 gms snow peas, ends trimmed
1 onion, sliced thin
3 cucumbers, sliced thin
1/4 cup fresh dill, roughly torn
1/4 cup fresh mint, roughly torn
For The Vinaigrette
2 tbsp balsamic vinegar
1 tsp mustard paste
1 shallot, minced
Unrefined salt and freshly ground pepper, to taste
Bring a large pot of water to a boil
Keep ready a large pot of ice cold water
Drop the snow peas into the boiling water for a minute
Remove from heat and drain
Immediately drop the peas into the ice cold water
Meanwhile, prepare the vinaigrette
Put all the ingredients for the vinaigrette into a bowl
Mix well
Drain the snow peas into the vinaigrette
Toss well
Arrange on a serving plate and garnish with the dill
Serve immediately
Enjoy!