Warm Misoyaki Sugar Snap Pea and Barley Salad

Warm Misoyaki Sugar Snap Pea and Barley Salad

It’s back to reality for me. After almost two weeks in Hawaii, filled with lots of book research (ok, fine, eating), I’m back in Los Angeles. It feels so good to be back in my kitchen. Apart from the lemon meringue pie I baked for my grandma’s birthday, I haven’t done much in the kitchen since before I left for Maui. And I think I say it every single time, but guys, I missed my kitchen. And all my tools. And I really missed my GreenPans.

Right before leaving, the folks over at GreenPan were kind enough to send one of their beautiful Lima Sets my way. You see, it’s their 10-year anniversary and they have invited me and a bunch of awesome ladies to help them celebrate their 10 years of healthy cooking! I’ll confess, prior to this set, my experience with GreenPan was limited to one random encounter with them last summer in Molly’s Airbnb, where I learned that cooking rice on the stovetop is not my forte. So basically, I was a GreenPan newbie. Sure I had heard about their Thermolon™ ceramic, which is a non-stick that’s derived from natural materials, like sand, that means it’s non-stick without all the toxins. But I’ll admit, I was a bit of a skeptic.


Guess what? The rumors are true—GreenPan’s the real deal. It’s the best non-stick cookware I’ve ever used and on top of that, it’s ridiculously easy to clean. I almost liked washing dishes when I used it, almost. While I was out of town, Moses text me and said, “I’m gonna use your new pans, is that cool?” I said, “Sure, let me know what you think.” Here’s what he had to say. First, he told me that he thought it was great that they’re super light. Then, he said they’re super easy to clean. The next day, he told me he liked how the non-stick coating sparkled (yup, they infused the Thermolon™ with diamonds). And finally, the day after that, he literally bragged about how he’s barely using any oil now. He even told me he loves it and trust me when I say that’s high praise, especially from a guy who less than loves my ever growing cookware collection.


The recipe I’m sharing with you today has made it into my weekly rotation. It comes together quickly and is loaded with greens, grains, and vinegar—three of my favorite things. I love pairing it with my favorite proteins for an easy, well-balanced weeknight meal. And if you’re looking for other healthy recipes, be sure to check out GreenPan’s anniversary campaign homepage!


Serves 2-4


  • 1/4 c. filtered water
  • 1/4 c. rice wine vinegar
  • 2 tsp. granulated sugar
  • 1 tsp. kosher salt
  • 5 radishes, cleaned, trimmed, and thinly sliced
  • 1 Tbsp. sake
  • 1 Tbsp. mirin
  • 1 1/2 Tbsp. granulated sugar
  • 2 1/2 Tbsp. white miso
  • 8 oz. sugar snap peas, trimmed and sliced crosswise, at an angle
  • 1 tsp. olive oil
  • Salt and pepper, to taste
  • 1 1/2 c. Italian barley


  • Jar
  • Whisk
  • Saucepan
  • Frypan 
  • Wooden spoon


  1. Pack the radish slices into a jar. Whisk the water, rice wine vinegar, 2 teaspoons sugar, and 1 teaspoon kosher salt together then pour over radish slices. Cover jar and refrigerate for at least 20 to 30 minutes.
  2. In a frypan, bring sake, mirin, and 1 1/3 tablespoons to a boil over medium-high heat for 2 to 3 minutes or until the mixture begins to turn golden brown. Remove the pan from the heat and whisk in the miso until it’s well incorporated. Pour into a small bowl.
  3. In a 2-quart saucepan, cook barley to al dente, according to package directions. Strain out any remaining water and keep barley in pan.
  4. Clean the frypan then heat 1 teaspoon of olive oil on medium heat until it shimmers. Add the sugar snap peas and sauté for 2 minutes, then add the misoyaki sauce and toss to coat.
  5. Add the sugar snap peas and any remaining sauce to the barley. Add pickled radish slices, serve, and enjoy!

This post was written in partnership with GreenPan. All opinions, ideas, and words are my own—like how much I love it!

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