Snap Pea Citrus Salad
Tossed in a peanut lime dressing, this snap pea citrus salad has mandarin oranges, shredded cabbage, carrots, scallions and peanuts.
Servings: 4
Ingredients
For salad
- 1 pound snap peas, sliced on the diagonal into 1/4-inch-long pieces
- 3 mandarin oranges, peeled and separated into segments
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 3 scallions, thinly sliced
- 1/4 cup chopped peanuts
For dressing
- 1 tablespoon creamy peanut butter
- 1 tablespoon minced fresh ginger
- 1 garlic clove, minced
- Pinch of kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons low-sodium soy sauce
- 1/4 cup neutral oil
Instructions
- For the salad, put the snap peas, oranges, cabbage, carrots, scallions and peanuts in a large bowl.
- For the dressing, whisk the peanut butter, ginger, garlic, salt, pepper, lime juice, soy sauce and oil in a small bowl.
- Drizzle the dressing into the salad, tossing to combine.
Notes
You can make the salad and dressing up to 2 days in advance. Store them in the refrigerator in separate containers. Let them sit at room temperature for 15 minutes before combining them.
Leftover salad can be stored in an airtight container in the refrigerator up to 3 days.
Nutrition
Calories: 309kcal | Carbohydrates: 26g | Protein: 9g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 343mg | Potassium: 648mg | Fiber: 7g | Sugar: 15g | Vitamin A: 7367IU | Vitamin C: 102mg | Calcium: 116mg | Iron: 3mg