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Crunchy Pea and Water Chestnut Salad


"Great fresh-tasting salad."
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1 h 15 m servings 239 cals
Original recipe yields 4 servings

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  • Prep

  • Ready In

  1. Place frozen peas in a colander; rinse under hot water to thaw. Drain.
  2. Mix peas, carrots, water chestnuts, and green onions together in a bowl.
  3. Whisk vegetable oil, red wine vinegar, soy sauce, garlic, sugar, paprika, and dry mustard together in a separate bowl; pour over pea mixture. Marinate salad for at least 1 hour.
  4. Stir mayonnaise into salad just before serving.

Nutrition Facts

Per Serving: 239 calories; 15.1 g fat; 22.6 g carbohydrates; 5.3 g protein; 5 mg cholesterol; 408 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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Only exception to following this recipe to the letter was using diced water chestnuts (what I had on hand) instead of sliced, and that would only impact presentation, not flavor. The veggie com...

I used a combination of lemon greek yogurt and mayo and subbed rice wine vinegar for the red. We also found the paprika and mustard strange with the other asian flavors. I would recommend roug...