Revamp Your Salad Game with This Crunchy, Spicy Delight
Are you tired of the same old leafy greens? Shake things up with this innovative chopped salad, featuring a medley of crunchy, bite-sized vegetables. Sweet snap peas, refreshing cucumber, and vibrant carrots come together in perfect harmony, elevated by the bold flavors of cilantro, scallions, and a zesty Thai-inspired dressing.
Elevate Your Meal Prep
This versatile salad is more than just a side dish – it’s a nutritious and filling meal option. Simply add grilled shrimp or leftover roasted chicken, served over rice noodles, and you’ve got a healthy weeknight dinner or easy packed lunch.
Smart Shopping
When shopping for ingredients, be sure to pick up chile-garlic paste in the Asian section of your supermarket. We recommend the Huy Fong Foods brand, with its iconic rooster-adorned jar.
Plan Ahead
To save time, prepare the snap peas and carrots up to a day in advance and store them in an airtight container in the refrigerator.
Recipe Details
Yields: 4-6 servings
Difficulty: Easy
Total Time: 40 minutes
Dressing 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
Salad Ingredients
- 1 pound sugar snap peas, strings removed and cut into 1/2-inch pieces
- 1/2 medium English cucumber, halved lengthwise and 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 (white and light green parts only)
- 1/3 cup roasted, salted peanuts, coarsely chopped
Instructions
- Prepare the Dressing: In a medium bowl, whisk together all ingredients except the oil. Slowly drizzle in the oil, whisking continuously, until fully incorporated. Set aside.
- Assemble the Salad: In a large bowl, combine the snap peas, cucumber, carrots, cilantro, and scallions. Drizzle with the prepared dressing and toss to coat. Transfer to a serving platter, sprinkle with peanuts, and serve immediately.
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