Snap Pea Salad with Thai Vinaigrette

This was a really fun side salad – we had it with some Teriyaki wings.  You could definitely add some chicken or other protein to this to make it a full meal.  I think it would do well with noodles, too.  Either way, versatile and very tasty!  This came from Chow, I changed very little – subbed sesame oil for vegetable in the dressing, and Sriracha for chile garlic paste (I was out).  Made a ton, and stored separately from the dressing, it will be great left over!

photo (22)

 

 

 

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 sesame 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)

To make 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.

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