Green Pea Salad with Cheddar Cheese Recipe

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

Cheddar cheese: Adds a sharp and creamy flavor to the salad. Shredded cheddar works best for even distribution.

Red onion: Offers a mild, sweet flavor and a bit of crunch. Diced finely to blend well with the other ingredients.

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

Apple cider vinegar: Provides a tangy kick to the dressing, balancing the richness of the mayonnaise.

Sugar: Adds a touch of sweetness to the dressing, enhancing the overall flavor.

Salt: Enhances the flavors of the salad. Add to taste.

Freshly ground black pepper: Adds a bit of heat and depth to the salad. Season to taste.

When preparing the green peas for this salad, ensure they are fully thawed and drained to avoid excess moisture, which can dilute the dressing. For a more vibrant flavor, consider blanching the peas briefly in boiling water for about 1-2 minutes, then immediately transferring them to an ice bath to preserve their bright color and crisp texture. This technique enhances the overall freshness of the salad.

• frozen, thawed green peas - Substitute with edamame: Edamame provides a similar texture and a slightly nutty flavor that complements the salad well.

• shredded cheddar cheese - Substitute with feta cheese: Feta cheese adds a tangy and creamy element that pairs nicely with the other ingredients.

• diced red onion - Substitute with green onions: Green onions offer a milder flavor and a bit of color contrast without overpowering the dish.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture with less fat and adds a slight tanginess.

• apple cider vinegar - Substitute with lemon juice: Lemon juice offers a fresh, acidic component that brightens the flavors of the salad.

• sugar - Substitute with honey: Honey adds a natural sweetness and a bit of depth to the dressing.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and a bit of saltiness.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile that can add a subtle complexity.

• Store the green pea salad in an airtight container to maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator, ensuring it is set at a temperature of 40°F (4°C) or below to keep the ingredients crisp and safe to eat.
• For optimal taste and texture, consume the salad within 2-3 days. The mayonnaise-based dressing can cause the peas and cheddar cheese to become soggy if stored for too long.
• If you wish to prepare the salad in advance, consider storing the dressing separately and combining it with the pea mixture just before serving.
• To freeze, transfer the salad to a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness. The green pea salad can be frozen for up to 1 month.
• When ready to use, thaw the salad in the refrigerator overnight. Be aware that the texture of the peas and cheddar cheese may change slightly after freezing and thawing.
• Before serving, give the salad a good stir to redistribute the dressing and adjust the seasoning with additional salt and freshly ground black pepper if needed.

• Gently warm the green pea salad in a skillet over low heat. Stir occasionally to ensure even heating without overcooking the peas or melting the cheddar cheese too much.

• Place the salad in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Heat on medium power in 30-second intervals, stirring in between, until it reaches your desired temperature.

• For a slightly different twist, spread the salad on a baking sheet and warm it in a preheated oven at 300°F (150°C) for about 10 minutes. This method can add a slight crispness to the cheese and peas.

• 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 altering the texture or flavor.

• Large mixing bowl: To combine the green peas, cheddar cheese, and red onion.

• Small bowl: To whisk together the mayonnaise, apple cider vinegar, and sugar.

• Whisk: To mix the dressing ingredients until smooth.

• Measuring cups: To measure out the green peas, cheddar cheese, and mayonnaise.

• Measuring spoons: To measure the apple cider vinegar and sugar.

• Cutting board: To dice the red onion.

• Chef's knife: To dice the red onion.

• Spatula: To toss the pea mixture with the dressing evenly.

• Refrigerator: To chill the salad for at least 30 minutes before serving.

Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese instead of shredding it yourself.

Pre-dice onions: Buy pre-diced red onions from the store to cut down on prep time.

Thaw peas quickly: Place frozen peas in a colander and run cold water over them to thaw faster.

Make dressing in advance: Prepare the mayonnaise dressing ahead of time and store it in the fridge.

Use a large mixing bowl: A large mixing bowl makes it easier to combine ingredients quickly and evenly.