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Cashew and blistered Snap Pea Salad with herbs and a Rice Wine Vinaigrette

Cashew and blistered Snap Pea Salad with a Rice Wine Vinaigrette

Print Recipe
Servings 2 people

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!