Blistered Snap Peas With Fish Sauce Vinaigrette, Roasted Cashews, & Basil
Recipe: #28513
October 29, 2017
Categories: Side Dishes, Tomato, Onions, Peas, Southern, Gluten-Free, Heart Healthy, Low Calorie Low Carbohydrate, No Eggs, Vegetarian, Fresh Tomatoes, Spicy, Vegetarian Dinner, more
"This is great served with grilled meats or seafood. Or as a no meat meal, add extra chopped cashews and serve over hot rice for a one bowl meal."
Original is 8 servings
Ingredients
- FOR VINAIGRETTE
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- FOR SNAP PEAS
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Nutritional
- Serving Size: 1 (171.2 g)
- Calories 190.7
- Total Fat - 13.3 g
- Saturated Fat - 2.1 g
- Cholesterol - 15.1 mg
- Sodium - 278.1 mg
- Total Carbohydrate - 12.2 g
- Dietary Fiber - 2.4 g
- Sugars - 3.4 g
- Protein - 7.8 g
- Calcium - 28.5 mg
- Iron - 1.5 mg
- Vitamin C - 20.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
To prepare the vinaigrette, whisk the first 8 ingredients together in a bowl.
Step 2
To prepare the sugar snap peas, heat a grill pan over high heat.
Step 3
Combine the snap peas, 1 1/2 tablespoons olive oil, and 1/4 teaspoon black pepper in a pbowl; toss. Add the peas to the grill pan and grill 2 minutes. Turn the peas; grill 1 minute more or until the outsides begin to blister.
Step 4
Transfer the peas to a large bowl. Add the tomatoes, red onion, serrano, basil, and vinaigrette to the bowl; toss to coat well. Sprinkle with the cashews.
Tips
No special items needed.
1 Reviews
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