
Credit: CanoeHouse
Grilled Sugar Snap Peas with Goat Cheese and Wasabi Soy Dressing
18 Jun 2025
Ingredients
FOR THE GRILLED SUGAR SNAP PEAS
Sugar snap peas: 150 g (deveined)
Wasabi soy dressing (see below): 3 tbsp
Big Island goat cheese: 30 g (crumbled)
Toasted pine nuts: 1 tbsp
Maldon sea salt: to taste
FOR THE WASABI SOY DRESSING
Shallots: 1/2 tbsp (chopped)
Rice vinegar: 4 tbsp
Soy sauce: 3 tbsp
Toasted sesame oil: 3/4 tbsp
Honey: 1 tbsp
Wasabi powder: 1/4 tbsp
Kizami wasabi: 1.5 tbsp
Grapeseed oil or light olive oil: 1.5 cups
Salt: to taste
At CanoeHouse on Hawai‘i Island, chef Rhoda Magbitang balances bold flavor with island lightness in this deceptively simple dish. Blistered sugar snap peas get dressed in a wasabi-laced vinaigrette, then finished with tangy goat cheese and toasted pine nuts for crunch. It’s a punchy, addictive starter that captures the CanoeHouse philosophy: grounded in the land, elevated by technique.
How to make Grilled Sugar Snap Peas with Goat Cheese and Wasabi Soy Dressing
01.
Grill the Peas
- Lightly oil and grill the sugar snap peas over high heat until blistered but still crisp, about 1 to 2 minutes per side.
- Remove from heat and set aside.
02.
Make the Dressing
- In a blender or bowl, combine the shallots, rice vinegar, soy sauce, sesame oil, honey, wasabi powder, and kizami wasabi.
- Slowly whisk in the grapeseed oil until emulsified.
- Season with salt to taste.
- Store extra dressing in the fridge for up to 1 week.
03.
Assemble the Dish
- In a bowl, toss the grilled snap peas with the dressing.
- Plate in a shallow dish and top with crumbled goat cheese and toasted pine nuts.
- Finish with a pinch of Maldon sea salt and serve immediately.