This is one of my favorite reset lunches: Cashew and blistered snap pea salad with herbs and a rice wine vinaigrette.
Here’s how to make it:
Cashew and blistered Snap Pea Salad with herbs and a Rice Wine Vinaigrette
Ingredients
- 3/4 cup snap peas, trimmed
- Peanut oil or whatever oil you like to fry with
- 2 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp honey
- 1/2 cup cashews, chopped
- 1/2 cup rice wine vinegar
- 2 scallions, chopped
- 1/3 cup mint leaves, chopped
- 1/4 cup cilantro, chopped
- Lime juice
- Flaky sea salt/pepper
- Red pepper flakes
Instructions
- Trim and wash snap peas. Heat peanut oil in a pan. When pan is very hot, add snap peas and cook on high heat until blistered.Season with salt and pepper. Add to a bowl.
- Whisk soy sauce, garlic, rice wine, honey, salt and pepper to a bowl until combined.
- Pour sauce over cashews and add chopped cashews, scallions, lime juice, red pepper flakes, salt and pepper. Enjoy!
