Crunchy Pea Salad

This light and refreshing Crunchy Pea Salad combines sweet peas, crunchy radishes, and cucumbers tossed in a sweet and tangy vinaigrette. It’s the perfect lunch on a hot summer day!

You know how there are salads that have so many components that it feels a little heavy? Well, trust me, this great summer salad is not one of those. A little sweetness from the honey, a hint of tanginess from the vinegar, and the crunch from the radishes and cucumbers all make this great side dish a delicious hit!

Regular peas vs. Petite or Baby peas

Regular green peas have a tougher skin, and the interior has a bit of a different texture. Baby peas are sweeter, smaller, and are less starchy. You can use either one in this recipe, though I prefer the baby peas.

Crunchy Pea Salad Ingredients

Here’s what you need to make this delicious pea salad:

• Frozen or Fresh Green Peas: Use a 16-ounce bag of frozen peas to add a little bit of extra crunch. You could also use fresh peas, but I wouldn’t recommend using canned peas as they would be too mushy. 
• Cucumbers: You’ll need two cucumbers, peeled and quartered. Classic cucumbers are a bit crisper than English cucumbers, but you could use either.
• Radishes: The best crunch comes from these little root vegetables. Cut up 2/3 cup of radishes, making sure they are thinly sliced.
• Green Onion: You need 1/3 cup of green onions, sliced thinly. Use these instead of red onions for a milder flavor.
• Rice Vinegar: 4 tablespoons of rice vinegar provides the base of the homemade vinaigrette dressing.
• Olive Oil, Honey, Salt, and Pepper: Mix a tablespoon each of olive oil and honey with a dash of salt and black pepper into the rice vinegar for a great salad dressing.
• Add-ins: Many pea salad recipes include things like sunflower seeds, bacon bits, red pepper, and shredded cheddar cheese. Feel free to customize!

How to make tangy Pea Salad

This great salad comes together in just a few simple steps!

First, make sure your peas are partially thawed. Then peel and slice your cucumbers. Slice the radishes and green onion into small, thin pieces.

Combine peas, cucumbers, radishes, and green onions in a large bowl, then set it aside.

Whisk together the rice vinegar, olive oil, honey, salt, and pepper in a small bowl until the ingredients are thoroughly combined.

Pour this homemade salad dressing over the vegetables and toss gently until all pieces are fully covered. You can place the whole salad in the refrigerator for a couple of hours to let the flavors mature if you’d like, but I like to serve it right away.

How far ahead can you make this salad?

This salad doesn’t take long to make, so I believe it’s best to make it right before serving, if possible. I have made it and refrigerated it overnight, and portions of the peas became discolored after sitting in the vinaigrette. It still tasted ok, but the peas weren’t as bright and appetizing.

How do I store leftover Crunchy Pea Salad?

You can store leftovers of this dish for up to two days. Transfer any leftover pea salad you have to an airtight container and store it in the refrigerator.

Looking for more great salad recipes?

A salad doesn’t always mean a bowl filled with lettuce, croutons, and salad dressing! Here are some non-traditional “salads” you might enjoy:

• This Mexican Corn Salad combines fresh corn and a cumin lime vinaigrette tossed in Parmesan cheese. It’s so fresh and savory, perfect for lunch or as a side dish.
• My classic Egg Salad recipe keeps it simple with just a dash of paprika and sweet relish to make it interesting. Eat it on lettuce leaves or use it to make egg salad sandwiches!
• Broccoli Salad is another fun crunchy salad. What’s not to love? Bacon + cheese + nuts + fruit/veggies coated in a tangy and creamy dressing – I mean, it’s a win-win, right?
• Another light option is this Cucumber and Tomato Salad. The crisp cool cucumbers combined with the juicy tomatoes are just the beginning of this salad. Add in the crunch of the onions, the saltiness of the feta, and this tangy vinaigrette, and you have one heck of a salad.

Need another recipe for those peas?

Peas are such versatile little veggies that you can add to many things! Try one of these recipes with peas as the star ingredient:

Creamy Shrimp with Mushrooms and Peas: Serve warm biscuits topped with shrimp, peas, and mushrooms smothered in a warm cream sauce. It’s upgraded comfort food!

I love a good pot pie, and this Madeira Mushroom and Beef Pot Pie contains savory ground beef, tender button mushrooms, fresh peas, and a Madeira cream sauce. Delicious!

Speaking of pot pie, this Turkey Pot Pie Soup is a twist on the classic, combining turkey, peas, and carrots in a creamy cheese base. It’s a great way to use up leftover turkey!

Which recipe will you make for dinner today? Leave a comment and let me know how it turned out!

This post was originally published on July 24, 2013. It has been updated with pictures and with format on May 5, 2024.