Snap Pea Chopped Salad with Thai Vinaigrette

Name: Snap Pea Chopped Salad with Thai Vinaigrette
Prep time: 40 min
Total time: 40 min
Yield: 4 to 6 servings
Ingredients: 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; 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

Salad Peas Asian Thai No-Cook Dinner Party Tailgating Picnic Healthy Raw Vegetable Oil Lime Juice Cilantro Nuts Cucumbers Garlic Scallions Lunch Appetizer Side Dish Weeknight Dinner Sugar Dressings Spring Summer Vegetables Easy

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Snap Pea Chopped Salad with Thai Vinaigrette

4 to 6 servings Easy

(7) Total: 40 mins

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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

Nutritional Information

Calories270
Fat20.21g
Saturated fat1.91g
Trans fat0.11g
Carbs17.66g
Fiber5.29g
Sugar8.52g
Protein7.05g
Cholesterol
Sodium521.71mg
Nutritional Analysis per serving (4 servings) Powered by

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.

See more spring recipes.

by Lisa Lavery

Instructions

For the dressing:

1Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.

For the salad:

1Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.

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