A simple cilantro salad with crunchy snap peas, peanuts, and fried shallots is a delicious bite on its own, but would also be a great topping to sticky rice, fish, or noodles.
Alma Allen, a self-taught sculptor, has carved out a space for himself and partner/writer Su Wu, in the desert.
This is his salad.
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 was great on its own, but would be perfect with sticky rice, noodles or on top of fish.
Read the entire feature on Alma here.
Ingredients
CILANTRO SALAD
- 3 TBS COCONUT OIL
- 3-5 SHALLOTS SLICED INTO RINGS
- 3/4 CUP SUGAR SNAP PEAS SUB: RED BELL PEPPER
- 3 BUNCHES CILANTRO TOUGH STEMS REMOVED
- 1/2 CUP TOASTED PEANUTS
DRESSING
- 1/2 TSP SOY SAUCE
- 1/4 TSP SUGAR
- SALT TO TASTE
Instructions
- Heat the coconut oil in a medium skillet over medium-high heat. When oil is melted and shimmering, add the shallots and cook until crispy and golden brown, about three to four minutes. Using a slotted spoon, transfer shallots to a paper towel or dish towel and reserve oil in skillet. Lower heat to medium and add the peanuts to the pan, toasting peanuts until golden brown. Remove the nuts and place on the towel with the fried shallots.
- Transfer 2 tablespoons of the reserved coconut oil to a small bowl. Add soy sauce, sugar, and salt and whisk to combine.
- Remove the stringy spine of the snap peas, and slice on the diagonal so that the peas inside are visible. Combine peas, cilantro leaves, and dressing in a large bowl and toss to coat. Sprinkle with peanuts and crispy shallots, season with salt and serve.
