Sugar snap peas with ginger goddess dressing from Myers+Chang at Home: Recipes from the Beloved Boston Eatery (page 106) by Joanne Chang and Karen Akunowicz

  • shallots
  • cilantro
  • sour cream
  • honey
  • limes
  • mint
  • parsley
  • sugar snap peas
  • tarragon
  • rice vinegar
  • sunflower seeds
  • ginger juice

  • EYB Comments

    Can substitute Greek yogurt for sour cream.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Greek yogurt for sour cream.

  • Rutabaga on June 12, 2019

    The dressing here is quite nice, even though I omitted the tarragon and parsley since I had none on hand. Using a mix of peas, pickled shallot, and candied sunflower seeds gives the salad an appealing variety of tastes and textures. Unfortunately, mine was marred by the fact that many of my sugar snaps turned out to have tough outer shells. With good peas, this would be a stand out salad.

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