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
Units
Scale
- 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