This chopped salad is a departure from your average leafy green salad, made instead with chunky, crunchy chopped vegetables. Sweet snap peas, cucumber, and carrots are cut into bite-sized pieces and tossed with cilantro, scallions, and a spicy Thai-inspired dressing for a healthy and flavorful side dish. Add some grilled shrimp or leftover roasted chicken and serve over rice noodles for a healthy weeknight meal or easy packed lunch.
What to buy: Look for chile-garlic paste in the Asian section of your supermarket. We like the one made by Huy Fong Foods (with the rooster on the jar).
Game plan: You can cut up the snap peas and carrots 1 day in advance and refrigerate them in an airtight container.
For the salad: