Whisk together dressing ingredients in a small bowl or shake in a jar with a lid until completely combined.

This next step is OPTIONAL! I actually like the crunch of a raw snap pea, so I don’t blanch the peas before adding them to my salad (plus, it saves time and dishes)! BUT, if you prefer your snap pea a bit more tender, you can briefly cook them: In a large stockpot, bring about 8 cups water to a boil. Add peas; cook, uncovered, 2-3 minutes or just until peas turn bright green. Remove peas and immediately drop in ice water. Drain, pat dry.

Place snap peas in a bowl with bell pepper and green onions.

Pour dressing over the salad and toss to coat. Garnish with sesame seeds just before serving.

You can serve the salad immediately or you can refrigerate it (covered) for up to 4 hours.