Snap Pea Chopped Salad with Thai Vinaigrette

Ingredients (13)

For the dressing:

• 1 tablespoon plus 1 teaspoon rice vinegar
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons fish sauce
• 1 1/2 teaspoons chile-garlic paste
• 1 teaspoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 cup vegetable oil

For the salad:

• 1 pound sugar snap peas, strings removed, stem ends trimmed, and cut on the bias into 1/2-inch pieces
• 1/2 medium English cucumber, halved lengthwise, then thinly sliced crosswise
• 2 medium carrots, peeled, halved lengthwise, and thinly sliced crosswise
• 3/4 cup coarsely chopped fresh cilantro (from about 1/2 bunch)
• 2 medium scallions, thinly sliced (white and light green parts only)
• 1/3 cup roasted, salted peanuts, coarsely chopped