Ever opened your fridge only to find snow peas looking back at you? Yep, happens to the best of us. Snow peas are awesome, right?
But sometimes, you just need a change for your recipes. We’ve looked everywhere – our kitchens, the local stores – to find the best stand-ins.
Why stick with the same old when you can spice things up?
Our crew has tried and tasted, making sure these swaps will make your meals pop. No more just making do. Ready to shake up your kitchen game?
6 Easy Substitutes for Snow Peas
The best part? These substitutes are all easy to find and won’t break the bank. So let’s dive in!
| Food Item | Taste | Texture | Suitable Dishes |
| Sugar Snap Peas | Sweet, crunchy | Crisp, juicy | Salads, stir-fries, steamed side dishes |
| Green Beans | Slightly sweet, earthy | Crisp, tender | Sautéed, roasted, casseroles |
| Broccoli Florets | Slightly bitter, earthy | Firm, crunchy | Roasted, steamed, stir-fries |
| Asparagus | Grassy, slightly sweet | Tender, fibrous | Roasted, grilled, sautéed |
| Zucchini Ribbons | Mild, slightly sweet | Tender, flexible | Salads, pasta dishes, sautéed |
| Edamame | Slightly sweet, nutty | Soft, tender | Snacks, salads, stir-fries |
1 – Sugar Snap Peas
We all need a little variety in our meals, and sugar snap peas are perfect for that. They’re just as crunchy and sweet as snow peas. Toss them into any dish.
We tried them both raw and cooked; they’re great in salads and stir-fries. Use them 1:1. Simple swap, no fuss.
Love pasta? Add sugar snap peas for a fresh bite. No peeling necessary. Saves time and adds texture.
We tested them in a quick sauté. Even the pickiest eaters approved. Sugar snap peas hold up well. Perfect for a quick weeknight meal.
2 – Green Beans
Green beans are a solid pick. They’re long and green, kind of like snow peas. We threw them into a pot. They came out nice and tender. Tender as a pillow.
They’ve got a bit more bite than your average pea. We like that crunch. Toss them into salads or stir-fries, no sweat.
Cook them like you would snow peas. They’re a straight swap, one-for-one. Got a recipe that calls for snow peas? Swap in green beans.
Looking for more ideas on substituting green beans? Check out this article on finding the best green bean substitutes.
3 – Broccoli Florets
We all know broccoli. It’s green and kinda looks like little trees. Broccoli florets add a pop of color to dishes. They’re not snow peas, yet they fit right in. Use them in any dish that calls for a green crunch.
Cooking them? Quick and easy. We toss them into stir-fries and salads. They keep their shape and color.
Broccoli works. It fills the plate with something green and tasty. Substitute them in a 1:1 ratio.
Need more on swapping in broccoli? Here’s a tip or two: How to find the best broccoli substitutes.
4 – Asparagus
We’ve tossed asparagus into many dishes. It’s long, green, and versatile. You can grill, roast, or steam it.
It brings a mild, earthy flavor that’s hard to beat. Goes well in many meals.
Cut into pieces, asparagus fits into stir-fries and salads. We’ve done it. Swap ratio? 1:1, just like snow peas.
Its texture stands out. It keeps firmness after cooking.
Ready for more ways to use asparagus? Find more substitution tips in this guide on how to use asparagus in your cooking.
5 – Zucchini Ribbons
Zucchini ribbons make a dish look fancy without much effort. We slice them thin. They cook fast, adding a soft texture to any meal. They’re a hit in pasta dishes.
We found them a fun twist for salads. Their shape is an eye-catcher. Plus, they blend well with other ingredients, enhancing the meal’s overall appeal.
They substitute well for snow peas. Use them at a 1:1 ratio. Perfect for those looking for an easy, yet impressive addition to their meals.
Interested in more easy swaps? Find guidance on using zucchini in various dishes here.
6 – Edamame
Edamame steps in as a green, tasty swap for snow peas. We found these beans easy to cook.
They’re snug in their pods, fun to pop out. Edamame adds a splash of green to plates.
We boil or steam them, keeping it simple. Their texture? Firm yet tender.
Use them 1:1 in your dishes. They slide right into stir-fries and salads.
Looking for more on this swap? Check out our guide on how to switch things up with this substitute.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.