Snap Pea Chopped Salad With Thai Vinaigrette Recipe

• INGREDIENTS
• For the dressing:
• 1 tablespoon plus 1 teaspoon rice vinegar
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons fish sauce
• 1 1/2 teaspoons chile-garlic paste
• 1 teaspoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 cup vegetable oil
• For the salad:
• 1 pound sugar snap peas, strings removed, stem ends trimmed, and cut on the bias into 1/2-inch pieces
• 1/2 medium English cucumber, halved lengthwise, then thinly sliced crosswise
• 2 medium carrots, peeled, halved lengthwise, and thinly sliced crosswise
• 3/4 cup coarsely chopped fresh cilantro (from about 1/2 bunch)
• 2 medium scallions, thinly sliced (white and light green parts only)
• 1/3 cup roasted, salted peanuts, coarsely chopped

1. INSTRUCTIONS
2. For the dressing:
3. Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
4. For the salad:
5. Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.

ingredients, rice vinegar, freshly squeezed lime juice, fish sauce, chilegarlic, sugar, kosher salt, vegetable oil, salad, sugar, cucumber, carrots, fresh cilantro, scallions, peanuts

Taken from www.epicurious.com/recipes/member/views/snap-pea-chopped-salad-with-thai-vinaigrette-recipe-52637691 (may not work)