PescetarianPollotarianGrain-free
Crunchy Pea and Water Chestnut Salad
A crisp, marinated salad with peas, water chestnuts, carrots, and a tangy soy-vinegar dressing, finished with creamy mayonnaise.
- 75
- min
- 4
- servings
- ~290
- kcal per serving
- Difficulty:
- Easy
Plan a week with this recipeFree for 7 days, no card.
01Method
- 1
Put the frozen peas into a colander and run hot water over them until thawed, then let them drain completely.
- 2
Combine the peas, carrots, water chestnuts, and green onions in a large bowl.
- 3
In a separate bowl, whisk together the vegetable oil, red wine vinegar, soy sauce, garlic, sugar, paprika, and dry mustard until well combined. Pour the dressing over the vegetable mixture and allow it to marinate for at least 1 hour.
- 4
Just before serving, fold in the mayonnaise until evenly coated.
Allergens
SoybeansMustardEggsSulphitesGluten
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
