Green Pea Salad with Cheddar Cheese Recipe

Green peas: These are the base of the salad, providing a sweet and fresh flavor. Use frozen peas that have been thawed for the best texture.

Cheddar cheese: Adds a sharp, creamy element to the salad. Diced into small cubes, it complements the sweetness of the peas.

Red onion: Provides a bit of crunch and a mild, tangy flavor that balances the richness of the cheese and mayonnaise.

Mayonnaise: Acts as the creamy base for the dressing, binding all the ingredients together.

Apple cider vinegar: Adds a tangy kick to the dressing, enhancing the overall flavor profile of the salad.

Salt: Enhances the natural flavors of the ingredients.

Pepper: Adds a bit of heat and depth to the salad.

When preparing the green peas for this salad, ensure they are fully thawed and well-drained to avoid excess moisture that can dilute the dressing. For a more vibrant flavor, you can briefly blanch the peas in boiling water for about 1-2 minutes, then immediately transfer them to an ice bath to stop the cooking process. This technique will help maintain their bright green color and crisp texture.

• frozen green peas - Substitute with edamame: Edamame provides a similar texture and a slightly different but complementary flavor.

• diced cheddar cheese - Substitute with diced gouda cheese: Gouda has a creamy texture and a mild flavor that pairs well with the other ingredients.

• diced red onion - Substitute with diced shallots: Shallots offer a milder and slightly sweeter flavor compared to red onions.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture with a tangy flavor and is a healthier alternative.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can provide a comparable tangy flavor.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different layer of flavor to the salad.

• To store the green pea salad, transfer it to an airtight container. This will help maintain the freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad will stay fresh for up to 3 days. Make sure to give it a good stir before serving to redistribute the dressing.
• If you plan to make the salad ahead of time, consider keeping the dressing separate and mixing it in just before serving. This will keep the peas and cheddar cheese from becoming too soggy.
• For freezing, note that the texture of the peas and cheddar cheese may change upon thawing. If you still wish to freeze, place the salad in a freezer-safe container or a heavy-duty freezer bag.
• Label the container with the date to keep track of its freshness. The salad can be frozen for up to 1 month.
• When ready to use, thaw the salad in the refrigerator overnight. Stir well before serving to ensure the dressing is evenly distributed.
• Avoid refreezing the salad once it has been thawed, as this can further alter the texture and flavor of the ingredients.
• For best results, consume the salad fresh or within the recommended storage times to enjoy the optimal taste and texture.

• Gently warm the green pea salad in a skillet over low heat. Stir occasionally to ensure even heating, but be careful not to overcook the peas and cheddar cheese.
• Use a microwave-safe dish to reheat the salad. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 1-2 minutes, stirring halfway through to distribute the heat evenly.
• If you prefer a cold salad, simply let it sit at room temperature for about 15-20 minutes before serving. This will take the chill off without compromising the texture of the peas and cheddar cheese.
• For a slightly different twist, place the salad in an oven-safe dish and warm it in a preheated oven at 300°F (150°C) for about 10 minutes. This method can add a subtle warmth without altering the salad's fresh taste.
• If you have an air fryer, place the salad in an air fryer-safe dish and heat at 300°F (150°C) for 5-7 minutes. Stir halfway through to ensure even warming.

• Large bowl: Used to combine the peas, cheddar cheese, and red onion.

• Small bowl: Used to mix the mayonnaise and apple cider vinegar.

• Measuring cups: Used to measure the peas, cheddar cheese, and mayonnaise.

• Measuring spoons: Used to measure the apple cider vinegar.

• Knife: Used to dice the cheddar cheese and red onion.

• Cutting board: Provides a surface to dice the cheddar cheese and red onion.

• Spatula: Used to toss the pea mixture with the dressing.

• Refrigerator: Used to chill the salad for at least 1 hour before serving.

Thaw peas quickly: Place frozen peas in a colander and run cold water over them for a few minutes to speed up the thawing process.

Pre-diced ingredients: Buy pre-diced cheddar cheese and red onion from the store to save chopping time.

Mix dressing in advance: Prepare the mayonnaise and apple cider vinegar dressing ahead of time and store it in the fridge.

Use a large bowl: Combine all ingredients in a large bowl to ensure easy mixing and even coating.

Chill efficiently: Place the salad in a shallow dish to chill faster in the refrigerator.