A simple cilantro salad with crunchy snap peas, peanuts, and fried shallots is a delicious bite on its own, but is also a great topping to sticky rice, fish, or noodles.
Some salads just have the confidence to be as simple as can be, like this one, that takes cilantro from garnish status to center of the plate. This salad from artist Alma Allen is great on its own, but is also perfect with sticky rice, noodles or on top of fish.
Step by Step Guide to Making Cilantro and Snap Pea Salad with Toasted Peanuts
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Prepare the Shallots:
- In a medium skillet, heat the 3 tbsp of coconut oil over medium-high heat.
- Once the oil is melted and shimmering, add the sliced shallots.
- Cook the shallots until they become crispy and have a golden-brown color. This should take about 3 to 4 minutes.
- Using a slotted spoon, carefully transfer the fried shallots to a paper towel or a clean dish towel to drain any excess oil. Keep the remaining oil in the skillet for later use.
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Toast the Peanuts:
- Reduce the heat to medium.
- Add the peanuts to the same skillet.
- Toast the peanuts until they turn golden brown. Ensure to stir occasionally to prevent them from burning.
- Once toasted, transfer the peanuts to the towel alongside the fried shallots, letting them drain any residual oil.
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Prepare the Dressing:
- From the skillet, measure out 2 tablespoons of the reserved coconut oil and transfer it to a small mixing bowl.
- Add in the soy sauce, sugar, lemon juice and salt to the bowl.
- Whisk the ingredients together until well combined.
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Prepare the Snap Peas:
- For each snap pea, remove its stringy spine.
- Slice the snap peas on a diagonal angle, ensuring the inner peas are visible.
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Assemble the Salad:
- In a large salad bowl, combine the sliced snap peas and the cilantro leaves.
- Drizzle the previously prepared dressing over the snap peas and cilantro.
- Toss the ingredients together ensuring everything is well-coated with the dressing.
- To finish, sprinkle the salad with the toasted peanuts and the crispy fried shallots.
- Season with additional salt, if desired.
- Serve and enjoy!
Cilantro and Snap Pea Salad with Toasted Peanuts and Fried Shallots
- Total Time: 22 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore, Gluten-Free
Description
A vibrant cilantro salad with crunchy snap peas, toasted peanuts, and crispy shallots. Delicious on its own or as a topping for rice or fish.
Ingredients
- 3 tbsp coconut oil
- 3-5 shallots, sliced into rings
- 3/4 cup sugar snap peas (or substitute with red bell pepper if desired)
- 3 bunches cilantro, tough stems removed
- 1/2 cup toasted peanuts
- 1/4 tsp soy sauce
- 1/4 tsp sugar
- 1/2 lemon, squeezed
- Salt
Instructions
- Prepare the Shallots:
- In a medium skillet, heat 3 tbsp of coconut oil over medium-high heat.
- Once melted and shimmering, add the sliced shallots and cook until crispy and golden brown (about 3-4 minutes).
- Transfer the fried shallots to a paper towel to drain excess oil, reserving the remaining oil in the skillet.
- Toast the Peanuts:
- Reduce heat to medium, add peanuts to the skillet, and toast until golden brown, stirring occasionally to prevent burning.
- Transfer the toasted peanuts to a paper towel to drain excess oil.
- Prepare the Dressing:
- Measure out 2 tbsp of the reserved coconut oil and transfer it to a small bowl.
- Add soy sauce, sugar, lemon juice, and salt to the bowl and whisk until well combined.
- Prepare the Snap Peas:
- Remove the stringy spine from each snap pea and slice diagonally, ensuring the inner peas are visible.
- Assemble the Salad:
- In a large bowl, combine the sliced snap peas and cilantro leaves.
- Drizzle with the prepared dressing and toss to coat.
- Sprinkle with toasted peanuts and crispy fried shallots.
- Season with additional salt, if desired.
- Serve.
Notes
- For a deeper shallot flavor, caramelize them slowly over medium heat for 5-7 minutes before crisping at higher heat.
- If snap peas are unavailable, substitute with sugar snap peas or thinly sliced bell peppers for similar texture and sweetness.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days. The crispness of the shallots and snap peas may diminish over time.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 150
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Carbohydrates: 25
- Fiber: 4
- Protein: 4
Frequently Asked Questions
How do I ensure the shallots become crispy when frying?
Make sure to heat the coconut oil until it is melted and shimmering before adding the sliced shallots. Fry them over medium-high heat for about 3 to 4 minutes until they turn golden-brown. 
Can I use a different type of oil instead of coconut oil?
While coconut oil adds a unique flavor, you can substitute it with another neutral oil, such as vegetable or canola oil, but the taste may vary.
What can I do if my peanuts burn while toasting?
To prevent burning, ensure you toast the peanuts over medium heat and stir them occasionally. If they do burn, it’s best to discard them and start with a fresh batch.
