Snap Pea Chopped Salad With Thai Vinaigrette Recipe - cooking recipe

Ingredients

INGREDIENTS
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 vegetable 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)
1/3 cup roasted, salted peanuts, coarsely chopped

Preparation

INSTRUCTIONS
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.