Sugar Snap Pea Salad with Sweet Ginger-Soy Dressing

Dressing:

2 teaspoons dark sesame oil
1 Tablespoon fresh ginger, peeled and minced
1 Tablespoon fresh garlic, minced
1/4 teaspoon crushed red pepper flakes
1 Tablespoon hoisin sauce
1 Tablespoon low sodium soy sauce
1 Tablespoon sugar
1/8 teaspoon salt

Salad:

1 pound sugar snap pea, trimmed
1/2 cup carrot (julienne cut)
1/2 cup sliced water chestnuts (drained and sliced)
1/2 cup red bell pepper (julienne cut)
2 teaspoons sesame seeds, toasted

Directions:

To prepare dressing, heat oil in a small saucepan over medium heat. Add ginger; sauté 2 minutes. Add garlic and crushed red pepper; cook 1 minute. Stir in hoisin sauce, soy sauce, sugar, and salt, bring to a simmer. Remove from heat; cool.
To prepare salad, cook peas in boiling water 30 seconds. Drain and rinse immediately with cold water. Combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad; toss well. Sprinkle with sesame seeds.

Source: cookinglight.com