Makes:4 to 6 servings
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.
1 poundsugar 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
For the dressing:
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.