This quick salad puts fresh nori seaweed centre stage: once desalted, it offers a tender texture and a mild, gently woodsy taste that pairs beautifully with the sweet crunch of sugar snap peas. A dressing of cider vinegar, toasted sesame oil and yuzu brings it all to life in a few seconds. A quick side dish, ready in under ten minutes of work.
Nori seaweed and sugar snap pea salad
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Organic Fresh Nori Seaweed
€10.50 END OF HARVEST - RETURN IN MAY 2027
Ingredients
- 100 g fresh nori seaweed
- 150 g sugar snap peas, sliced on the diagonal
- 2 teaspoons cider vinegar
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon yuzu paste
Method
- Desalt the fresh nori seaweed following the instructions on its product page.
- Drain the seaweed and squeeze it firmly to remove excess water, then place it in a salad bowl with the sugar snap peas.
- In a small bowl, whisk together the cider vinegar, sesame oil and yuzu paste.
- Pour the dressing over the nori and sugar snap peas, then toss well.
- Serve straight away: the salad keeps for one day in the fridge.
Tip
No yuzu paste to hand? A pinch of salt (or the equivalent of 1 tablespoon - 15 ml - of seawater) and a touch of chilli recreate the tangy, lively balance you are after very well. Fresh nori can also be replaced with dehydrated wakame, rehydrated for about ten minutes before use.
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FAQ: your questions about nori and sugar snap pea salad
How do you eat sugar snap peas?
Whole: you eat the pod along with the small peas inside it. They can be enjoyed raw, sliced on the diagonal in a salad like this one, or just seared for a moment. Simply remove the stem end and the string that runs along the pod, if there is one.
Can you eat mangetout raw?
Yes, as long as they are young, firm and very fresh. Raw, they keep all their crunch and a slightly sweet flavour that balances the briny taste of the seaweed. Very plump or slightly wilted pods turn stringy: keep those for a blended recipe instead.
How do you prepare mangetout?
Rinse them, then snap off the stem end and pull to remove the side string. Then slice them on the diagonal, a few millimetres thick, so they are well coated in dressing. Prepare them at the last minute: once cut, they quickly lose their crunch.
What is the difference between garden peas and mangetout?
Garden peas are harvested for their seeds, which are shelled from a tough, inedible pod. Mangetout is a variety picked young, with a tender pod that has no inner parchment layer: you eat it whole. Flat snow peas have barely formed peas, while sugar snaps have plumper pods.
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