Description
A vibrant and crunchy Snap Pea Salad featuring fresh snap peas, colorful bell peppers, scallions, and cilantro, all dressed in a zesty chili oil and lime dressing, topped with crunchy nuts for an exciting combination of textures and flavors. Perfect as a refreshing side dish or light lunch, ready in just 15 minutes.
Ingredients
Salad Ingredients
- 1 bag snap peas (about 3 cups, thinly sliced diagonally)
- 1 red bell pepper (thinly sliced)
- 1 orange bell pepper (thinly sliced)
- 4 scallions (thinly sliced)
- 1/3 cup minced cilantro
- 1/3 cup chopped nuts (cashews or peanuts)
Dressing
- 1 tablespoon chili oil
- 1 tablespoon honey (adjust as needed to offset spiciness)
- 1 tablespoon lime juice
- 1/2 teaspoon salt
Instructions
- Prepare the Salad: Thinly slice the snap peas diagonally to yield about 3 cups. Thinly slice the red and orange bell peppers as well as the scallions. Mince the cilantro and roughly chop the nuts. Combine all these ingredients in a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together the chili oil, honey, lime juice, and salt until the mixture is smooth and well combined. Taste the dressing and add more honey if necessary to balance the heat from the chili oil.
- Toss the Salad: Pour the dressing over the salad ingredients in the large bowl. Toss thoroughly to coat all the vegetables evenly. Finally, sprinkle the chopped nuts on top for added texture and crunch. Serve immediately for the best freshness and flavor.
Notes
- Use fresh, crisp snap peas for the best texture.
- Adjust the amount of honey to suit your spice tolerance and balance the chili oil heat.
- For a nut-free version, omit the nuts or substitute with toasted seeds.
- Serve this salad immediately to maintain the crispness of the vegetables.
- This salad can be a great light lunch or a vibrant side dish for grilled meats or seafood.
