Sugar Snap Pea & Cucumber Salad with Peanut Dressing
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lunch

Sugar Snap Pea & Cucumber Salad with Peanut Dressing

Recipe by: Noreen Wasti

Brightland's Chef in Residence, Noreen Wasti, has shared a fresh, flavorful salad recipe for spring.

"This salad has all the elements we love — cool, crunchy, and creamy. The dressing is a delicious mixture of ginger, garlic, Kauai Wildflower Honey, soy sauce, rice vinegar, sesame oil, lime, chili flakes, and peanut butter. So versatile and tasty. A quick blanch of some spring’y sugar snap peas with sliced cukes and a topping of ARISE fried shallots for that little extra something. A good salad, a great salad dare I say. Serve alongside your favorite protein or just enjoy it on its own." - Noreen Wasti

For the Peanut Dressing

Ingredients

  • 1 garlic clove
  • 1 inch piece of fresh ginger, peeled
  • 1/3 cup smooth unsweetened peanut butter
  • 1 Tbsp of Brightland Kauai Wildflower Honey
  • 2 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 tsp sesame oil
  • Juice from 1 lime
  • 1/2 tsp red pepper flakes
  • Handful fresh cilantro

Instructions

  • 1 Add the garlic, ginger, peanut butter, honey, soy sauce, rice vinegar, sesame oil, lime juice, red pepper flakes, cilantro, and a splash of water to a food processor or blender. Blend until smooth and creamy. Set aside.
For the Fried Shallots

Ingredients

Instructions

  • 1 Heat a medium sauté pan over medium-high heat and add the ARISE olive oil.
  • 2 Once the oil is glistening, add the shallots and fry, stirring often for 4-6 minutes until very golden and brown at the edges. Set the shallots aside with any reserve oil (do not discard).
For the Salad

Ingredients

  • 8 ounces sugar snap peas, sliced in thirds
  • 1 English cucumber, sliced diagonally
  • Flaky salt
  • Toasted sesame seeds, to finish
  • Torn cilantro, to garnish
  • Fried shallots (recipe above)
  • Peanut dressing (recipe above)

Instructions

  • 1 Prepare an ice bath in a bowl.
  • 2 Fill a saucepan half full with water and bring to a low boil over medium-high heat.
  • 3 Add the sugar snap peas and let cook for 2-3 minutes until bright green.
  • 4 Drain immediately and transfer the sugar snap peas to the ice bath. Let sit in the ice bath for 2 minutes and then drain.
  • 5 To assemble the salad, spoon the dressing onto a serving platter and top with the sugar snap peas and cucumber slices. Season with flaky salt to taste.
  • 6 Add the fried shallots and spoon any reserve oil on top.
  • 7 Finish with a sprinkle of sesame seeds and garnish with torn cilantro.