Snap Pea Salad with Coconut Gremolata
A fresh and vibrant salad featuring crisp sugar snap peas and pea shoots, topped with a fragrant coconut gremolata made with fried shallots, herbs, and lime zest. The dish is dressed with a tangy combination of shallot oil, lime juice, and fish sauce.
Ingredients
- •⅓ cup vegetable oil
- •1 medium medium shallot
- •¼ cup unsweetened coconut flakes
- •¼ cup chopped fresh chives
- •3 tablespoons finely chopped fresh mint
- •1 tablespoon finely grated lime zest
- •to taste Kosher salt
- •to taste Pepper
- •1 pound halved sugar snap peas
- •2 cups pea shoots (tendrils)
- •¼ cup torn mint leaves
- •3 tablespoons shallot oil
- •2 tablespoons fresh lime juice
- •2 teaspoons fish sauce
Cooking Instructions
- 1.
Heat 1/3 cup vegetable oil and 1 medium shallot, thinly sliced into rings in a small saucepan over medium-high. Stir occasionally, until golden brown and crisp, 5-8 minutes. Transfer shallots to paper towels; season with kosher salt. Pour shallot oil into a small bowl; let cool.
8 min
- 2.
Meanwhile, toast 1/4 cup unsweetened coconut flakes in same saucepan over medium, stirring occasionally, until edges are golden brown, about 3 minutes. Transfer to a bowl; let cool. Add fried shallot, 1/4 cup chopped fresh chives, 3 tablespoons finely chopped fresh mint, and 1 tablespoon finely grated lime zest and toss; season with kosher salt and pepper.
3 min
- 3.
Toss 1 pound halved sugar snap peas, 2 cups pea shoots (tendrils), 1/4 cup torn mint leaves, 3 tablespoons shallot oil, 2 tablespoons fresh lime juice, and 2 teaspoons fish sauce in a medium bowl; season with flaky sea salt and pepper. Let sit 5 minutes. Serve topped with gremolata.
5 min
