Snap Pea Chopped Salad With Thai Vinaigrette Recipe – a delicious recipe with INGREDIENTS, rice vinegar, freshly squeezed lime juice, fish sauce, chile-garlic, sugar. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
INSTRUCTIONS
2
For the dressing:
3
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.
4
For the salad:
5
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.
678
kcal
Calories
21
g
Fat
124
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 16 ingredients. The key ingredients include: INGREDIENTS, For the dressing:, 1 tablespoon plus 1 teaspoon rice vinegar, 1 tablespoon freshly squeezed lime juice, and more.
Yes, Snap Pea Chopped Salad With Thai Vinaigrette Recipe falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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