:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/e5Ke_3UyKkAf4sgo2ddb/be773426310e9f4a06fad90dd06536.jpg "Snap Pea Chopped Salad with Thai Vinaigrette")
Snap Pea Chopped Salad with Thai Vinaigrette
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 sectio...
Ingredients
- 1 tablespoon plus 1 teaspoon rice vinegar
- 1 tablespoon freshly squeezed Lime juice
- 2 teaspoon fish sauce
- 11⁄2 teaspoon chile garlic paste
- 1 teaspoon crystal sugar
- 1⁄2 teaspoon Kosher salt
- 1⁄4 Cup vegetable oil
- 1 lb 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
- 2 medium scallions thinly sliced
- 1⁄3 Cup roasted salted peanuts coarsely chopped
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Directions
Place 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.
Place 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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