Snow Pea and Green Bean Salad

Snow Pea and Green Bean Salad

A vivid green side dish.

Cooking time
10 minutes
  • Nutrition facts are for one serving.
  • Nutritional values were calculated for 3 servings with each serving using 10 ml (0.3 fl. oz.) of ponzu sauce.

Ingredients(Servings: 2to3)

Ingredients(Servings: 2to3)

50 g (1.8 oz)

50 g (1.8 oz)

40 g (1.4 oz)

20 g (0.7 oz)

a dash

as desired


  1. Remove stems and dethread the snow peas, green beans and snap peas. Thinly slice the onion, place in water and then drain.
  2. Boil water in a pot, add some salt (extra), boil the snow peas, green beans and snap peas and then place in a colander to drain.
  3. Diagonally slice the snow peas into 2 to 3 equal-sized pieces, the green beans into 2 to 3 cm (0.8 to 1.2 in.) length pieces and the snap peas into halves.
  4. In a bowl, mix together the onion from (1) with (3). Serve into dishes and pour on ponzu sauce before enjoying.

Cooking Basics

Green beans - draining

After boiling, transfer the green beans to an all-purpose strainer or colander to cool. This process is called "okaage" in Japanese. Placing the green beans in water to cool will cause them to become soggy. This method is recommended for snow peas, broccoli and green asparagus as well.


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