Crunchy Pea and Water Chestnut Salad2 Reviews
- Prep: 15 min
- Ready In: 1 hr 15 min
“Great fresh-tasting salad.” - by candygrama
Original recipe yields 4 servings
- Place frozen peas in a colander; rinse under hot water to thaw. Drain.
- Mix peas, carrots, water chestnuts, and green onions together in a bowl.
- Whisk vegetable oil, red wine vinegar, soy sauce, garlic, sugar, paprika, and dry mustard together in a separate bowl; pour over pea mixture. Marinate salad for at least 1 hour.
- Stir mayonnaise into salad just before serving.
Amount Per Serving (4 total)
- 239 cal
- 15.1 g
- 22.6 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"I used a combination of lemon greek yogurt and mayo and subbed rice wine vinegar for the red. We also found the paprika and mustard strange with the other asian flavors. I would recommend rough chop..." See moreping the chestnuts to a size similar to the peas just for ease of eating."
"Only exception to following this recipe to the letter was using diced water chestnuts (what I had on hand) instead of sliced, and that would only impact presentation, not flavor. The veggie combinati..." See moreon is tasty, it was just the dressing that we didn’t care for. The paprika, dry mustard, and soy sauce just didn’t complement each other IMO, but I wanted to give it a try. I will say that I thought the addition of the optional mayonnaise did help, but the dressing totally liquified in a very short period of time...definitely not pretty. I hate to give such a bad review being the first reviewer, and I do not want to discourage anybody from trying this recipe. We all have different tastes, and what tastes good to one may not taste the same to another. Sorry, but I won’t be making this one again."
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