- 3 cups fresh shelled peas (from 3 pounds peas in pods)
- 12 ounces sugar snap peas, trimmed
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon oriental sesame oil
- 1 tablespoon (packed) golden brown sugar
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- Cook shelled peas in large saucepan of boiling salted water until almost tender, about 1 1/2 minutes. Add sugar snap peas to same pan and continue boiling 30 seconds. Drain; rinse under cold water and drain again. Transfer to large bowl.
- Whisk vinegar, soy sauce, sesame oil, sugar, salt, and pepper in small bowl to blend. (Peas and dressing can be prepared 2 hours ahead. Let stand separately at room temperature.) Pour dressing over peas in large bowl; toss to coat. Season salad to taste with more salt and pepper, if desired. Serve at room temperature.