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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Rate

4 to 6 servings Easy

Total: 40 mins

7 Ratings

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

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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

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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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