Thai · salad

Snap Pea Chopped Salad With Thai Vinaigrette Recipe

Snap Pea Chopped Salad With Thai Vinaigrette Recipe reads umami 5.6, salinity 5.1 and sourness 5.0 on Palate's 0–10 flavor X-ray — a Thai salad, about 36 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.0 / 10
• Sweet & Fruity — 4.6 / 10
• Sour & Bright — 6.4 / 10
• Bitter & Earthy — 1.5 / 10
• Rich & Fat — 3.8 / 10
• Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Umami 5.6 · Salinity 5.1 · Sourness 5.0 · Funk & Ferment 5.0 · Citrus 4.7 · Sweetness 4.3 · Marine & Briny 4.0 · Herbaceous 3.9 · Richness 3.6 · Allium 2.1 · Heat 1.6 · Floral 1.5 · Earthy 1.5 · Fruity 1.0 · Warm Spice 0.7 · Nutty 0.6 · Bitterness 0.6

What's in it (16)

• 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

Time & effort: about 36 min (26 min active) · effort: easy

Nutrition (per 100 g, engine-estimated): 115.1 kcal, 3.6 g protein, 6.1 g fat, 11.6 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (5 steps)

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.

Dishes with a similar flavor shape

• Grilled Pork Vermicelli Bowls (Bun Cha) — Vietnamese
• Crispy Tofu Vermicelli Bowls — Vietnamese
• Banh Mi Meatball Bowls — Vietnamese
• Beef Larb with Mint and Lime — Thai
• Drunken Noodles with Chicken (Pad Kee Mao) — Thai

Keep reading: what umami, salinity, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.