SNAP PEA SALAD WITH THAI VINAIGRETTE ENJOY DAN:

SNAP PEA SALAD WITH THAI VINAIGRETTE by CHEF DAN:

Serves 4

DRESSING:
1-tablespoon rice vinegar

1 tablespoon lime juice

2 garlic cloves, minced

1 tablespoon mirin

2 teaspoons fish sauce

1-1/2-teaspoons chili garlic paste

1 tablespoon Tamarind concentrate

1 tablespoon brown sugar

2 tablespoons sesame oil

SALAD:

1 (8 Oz) package sugar snap peas, ends trimmed, and cut on the bias into 1/2-inch pieces

1/2-English cucumber, halved lengthwise, then thinly sliced crosswise

1 red bell pepper, diced

1/2-head cabbage, finely chopped

2 carrots, halved lengthwise, and thinly sliced crosswise

2 scallions, bias-sliced into 1/2-inch lengths

3/4-cup chopped fresh cilantro

1/4-cup dry roasted peanuts

 DRESSING:

1.   Place all ingredients in a bowl except the oil and whisk to combine.

2.   Slowly drizzle in the oil, whisking continuously, until incorporated.

3.   Set aside.

SALAD:

1.   Place snap peas and next 6 ingredients in a large bowl.

2.   Drizzle with the dressing, and toss to coat.

3.   Transfer to a serving platter, sprinkle with peanuts and serve.

ENJOY DAN:                                          BON-APPETITE!!