6 Servings
15 Minutes
Allergens
I created this dish with the gorgeous color combo in mind. The vibrant green, purple, and yellow is always so beautiful next to brown meat and chicken and potato kugel. I like to serve this at room temperature, creating a sort of side dish/salad hybrid.
In a large shallow pot, sauté the onion in about one tablespoon olive oil over a medium–high heat, until just softening. Set aside and wipe down the pot.
Add another tablespoon oil to the pot and the defrosted cubes of garlic and ginger. Swish the garlic and ginger around with a wooden spoon and add the honey and sugar snap peas. Toss them vigorously so that they cook evenly, for only a few minutes, so that their color brightens but they’re still crunchy. Remove from heat.
Pour the snap peas into your serving dish. Toss in the red onions and diced mango, and sprinkle lightly with sesame seeds. Serve at room temperature.
Photography: Hudi Greenberger
Styling: Janine Kalesis
it says to saute onions, then after its cooked to add onions. very confusing
First saute the onions, then sauté the sugar snap peas. Then when assembling the salad add the onions, snap peas and mango.
How much fresh garlic is the equivalent of a cube of frozen garlic? How much grated ginger is in a cube of frozen ginger?
Regarding the garlic: 1 frozen cube is equal to 1 clove; regarding the ginger: I think one frozen cube is equal to 1 teaspoon of freshly grated. Very often these equivalences are mentioned on the frozen cube packaging. You might want to check there.
Is this salad meant to serve at best hot or cold next day shabbos day