The Bisquick scones were still disappointing this morning, albeit not that different in texture from last night.
But really, I’m moving on.
Recipe for Snap Pea, Carrot, and Cashew Salad
Recipe 156 of 365
Like an Asian noodle salad without the noodles, this crunchy, relatively healthy salad is just the kind of thing I want to see when I open the fridge for a snack. Pile it into tortillas with a little leftover chicken or shrimp – it’s crunchy enough to satisfy my occasional cravings for potato chips with lunch.
The long list of ingredients is deceptive – the dressing is basically a stirred mixture of staple ingredients from a simple Asian pantry.
TIME: 15 minutes
MAKES: 4 servings
3 cups (about 3/4 pound) sugar snap peas
1 1/2 cups shredded carrots
2 tablespoons chopped scallions (green and white parts)
1 tablespoon chopped fresh cilantro
1 cup roasted cashews
1/4 cup cashew butter
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/2 – 2 teaspoons sriracha (Thai chili-garlic sauce), or to taste
2 tablespoons olive oil
1 tablespoon toasted sesame seeds
1 teaspoon sesame oil
1 tablespoon lime juice
Salt, to taste
Place the snap peas, carrots, scallions, cilantro, and cashews in a mixing bowl. Blend the remaining ingredients with a fork in a small bowl until smooth, and add it to the pea mixture. Toss with tongs until blended, and serve.