Chili Lemon Mint Sugar Snap Peas Recipe

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This sugar snap peas recipe uses the classic trinity of chili, lemon and mint to create a bright side dish.

Sugar snap peas are no stranger to our fridge. To say I loves crudite is an understatement.

Sugar snap peas are a fantastic crunchy snack that’s healthier than chips and fantastic in sriracha hummus or greek tzatziki.

But most people overlook sugar snap peas as a dinner party worthy vegetable. They aren’t simply an accompaniment to dip.

Sugar snap peas are fantastic roasted with garlic and parmesan, sautéed with olive oil and this great grey sea salt or grilled with sesame and ginger.

But my favourite sugar snap peas recipe is fresh and crispy with bright mediterranean flavours. It’s why I wanted to share this easy recipe with chilis, lemon and mint.

I love it because it’s great to make ahead and serve at room temperature.

But let’s first talk about peas. There’s more to these pods than you think.

The difference between snow peas, snap peas and garden peas along with a great sugar snap peas recipe.
Difference Between English Peas, Snow Peas and Sugar Snap Peas

English Peas

Often called sweet peas or garden peas, you may have childhood memories of sitting at the table shelling them with your tiny fingers.

They are beautiful both raw and cooked but they can be time intensive to cook as you cannot eat the pod.

But once shelled they are amazing raw or just really lightly cooked.

Please don’t overcook english peas. If you spend the time to remove the pod you’re undoing all your hard work.

Snow Peas

Outside of North America they are also known as Holland peas as they were first grown there in the 1500s.

Snow peas became popular because the small pods make them an easy choice for stir fries.

Bonus: if they’re young enough you don’t need to remove the string.

While the majority of snow peas are classically green, you may be able to find heirloom and new varieties at a farmer’s market that are purple or yellow.

Sugar Snap Peas

Sugar snap peas are somewhat new as a cross breed with English peas and snow peas. They are the best of both worlds with an edible pod.

They were developed in an attempt to create a variety that was strong enough for commercial freezing but instead became popular with home gardeners.

The initial sugar snap peas still had tough strings that needed to be removed but now varieties, like Mann’s Stringless Sugar Snap Peas make sugar snap peas so easy to use.

 This sugar snap peas recipe uses the classic combination of chili, lemon and mint for a bright salad made in five minutes. Perfect for making in advance.

How to Cook Sugar Snap Peas

Peas are great cooked but I like mine to be crunchy, especially in the summer. Heat can kill their delicate flavour and pods soggy.

On the flip side raw sugar snap peas in a salad can be a bit abrasive if they are left whole.

In this recipe we slice them in the morning and dress them just before serving. They are small so we don’t need to cook them.

If you wanted to keep it as an appetizer you could keep them whole. To keep the balance of flavour and texture we recommend a quick blanch.

This keeps them bright green and crunchy but also takes the raw edge off the whole pod.

Blanching seems like an intimidating technique but it’s simply a quick exposure to heat then a dip in ice water to end the cooking process.

Actually that kind of reminds me about the time I went from a sauna to a frozen lake in Finland…trust me blanching is much easier.

 This sugar snap peas recipe uses the classic combination of chili, lemon and mint for a bright salad made in five minutes. Perfect for making in advance.

Chili Lemon Mint Sugar Snap Peas Recipe

This is not a classical Italian recipe.

But so many Italian recipes like summer squash include the trinity of chili, lemon and mint.

I have to imagine Italians eat sugar snap peas this way as well.

Spicy sugar snap peas in a white bowl on a white table.

Spicy Sugar Snap Peas Salad

Yield: 4-6
Prep Time: 2 minutes
Additional Time: 3 minutes
Total Time: 5 minutes

This sugar snap peas recipe uses the classic trinity of chili, lemon and mint to create a bright side dish.


  • 15 oz sugar snap peas
  • 1/2 fennel bulb shaved with vegetable peeler
  • 2 bird's eye chili minced
  • 1 lemon zest and juice
  • 1 small shallot sliced
  • 1 tbsp garlic minced
  • 6 mint leaves, chiffonade
  • 1/3 cup extra virgin olive oil
  • 1/4 cup rice wine vinegar
  • 2 tbsp honey or agave syrup for a vegan option
  • kosher salt and freshly ground black pepper


  1. Wash and slice sugar snap peas in the morning and keep in the fridge.
  2. Mix remaining ingredients together just before serving and season to taste.
Nutrition Information:
Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 394Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 34mgSodium: 750mgCarbohydrates: 32gFiber: 5gSugar: 17gProtein: 16g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates.

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What are your favourite sugar snap peas recipes? Let us know in the comments below.

Disclosure: This recipe is sponsored by Mann’s Fresh Vegetables. We reached out to them to participate in our Canada Day Entertaining Guide because we believe they have great products like these stringless sugar snap peas. We’re thrilled Mann’s agreed to work together so we could share this sugar snap peas recipe.

Join the Conversation

  1. My husband can’t eat peas, but that’s a good thing because I won’t have to share this. This just screams summer and is so light and fresh

  2. Shashi at Savory Spin says:

    I’ve gotta admit, am one of those people that overlook sugar snap peas – but guess I will be thinking twice about doing so as this sounds delicious!

  3. cookilicious says:

    Such a lovely recipe that is so simple and easy to make. Packed with flavors, this is a winning dish!

  4. Lisa | Garlic & Zest says:

    I love this recipe — the flavors and colors remind me of Spring. Snap peas are one of my favorites because they’re perfect raw. I like to pack them for lunches with a bit of hummus for dipping. I want to try this recipe soon!

    1. Ayngelina Author says:

      Let me know how it goes!

  5. I love sugar snaps, so good as a snack or salad. Your recipe sounds delish!

    1. Ayngelina Author says:

      Thanks so much!

  6. Gabrielle @ eyecandypopper says:

    This looks delicious! and thanks for explaining the different kinds of peas! It took me some time to figure out that there were 2 kinds of peas that can be shelled but only one that can be eaten whole! haha That salad sounds like a great idea for summer!

  7. Dana Sandonato says:

    This sounds so good! I love sugar snap peas on their own, so I can’t even imagine how tasty they are when jazzed up like this.

  8. Isabelle @ Crumb says:

    This sounds like such a great, summery side dish! I rarely think of snap peas as a side dish, for some odd reason, even though I routinely add them to my stir fries and will happily munch on them raw… clearly, I have been missing out. 🙂

  9. Catherine says:

    Loving the bright green colors and fresh flavors of this dish! A perfect summer side!

  10. Guilty as charged for ignoring sugar snap peas. But your recipe sounds like a great introduction to quickly get acquainted and hopefully become life long best friends with them 🙂

  11. Stephanie@ApplesforCJ says:

    This dish sounds amazing and perfect for the summer. I will be trying this soon.

  12. Lucy @ Supergoldenbakes says:

    This is such an informative post and the recipe sounds delicious.

  13. Denise Wright says:

    Wow. These look amazing! I need to try them!

  14. Edyta @ Innocent Delight says:

    Too bad I didn’t come across it last week. I had so much sugar snap peas and wasn’t sure what to make. Next time I know where to find awesome recipe 🙂

  15. Marie-Pierre Breton says:

    I didn’t know about those sugar snap peas… and the cooking method blanching, just like thermotherapy that’s a funny one! I’ll have to find some of those precious little greens!

  16. Lisa | Garlic & Zest says:

    This is a really nice mix of flavors — especially that birds eye chili! I would eat this all summer long!

  17. Kristen M Chidsey says:

    WOW!!! I am in love with the flavors of this dish. I am also so intruiged by all I learned about snap peas. Great post.

  18. We love sugar snap peas and this recipe is so tempting especially with birds eye chilli.

  19. Kelly @ trial and eater says:

    This looks so interesting, a delicious side!

  20. This is such a simple side dish, but with so much flavour! I’ll have to give this a try soon.

  21. Sean@Diversivore says:

    I will say that I’ve eagerly added sugar snap peas to my dinners in the past, but I’ve never thought to chop them up like this. It’s an incredible looking recipe, and I love the added fennel, both in terms of the continuity of texture and the punch of flavour. I also dig how that diced peas and diced peppers have a certain visual overlap. It’s a truly wonderful side dish!

  22. Snap peas are definitely an underused veggie, but I think this recipe will change that. It looks absolutely delicious. Fennel, chili, you can’t go wrong!

  23. So many flavours in this dish – what a great way to take one of my favourite snacking veggies and elevate it to a dinner side dish that’s still really easy!

  24. Nicoletta @sugarlovespices says:

    I love every kind of peas, and I am so intrigued by the flavors of this sugar snap pea recipe. Must be so flavorful. What a great summer side dish!

  25. Izy Berry says:

    Looks doable!! Trying this recipe one of these days 🙂

  26. Cherish Johnson says:

    i will really love to try out this new recipe. i’m the kind of person that derives pleasure in cooking and i never miss out on any recipe that will help my cooking. nice article

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