Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
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:
by Jen Wheeler | Need to know how to use fresh herbs before they go bad? We've got some ideas, including easy ways...
by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...