Snap Pea Chopped Salad with Thai Vinaigrette Recipe
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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.
This dish was featured as part of our spring recipes for 2012.
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
- 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.
For the salad:
- 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.
