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Ingredients1 h 15 m servings 239 cals
Original recipe yields 4 servings
- Place frozen peas in a colander; rinse under hot water to thaw. Drain.
- Mix peas, carrots, water chestnuts, and green onions together in a bowl.
- 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.
- Stir mayonnaise into salad just before serving.
Per Serving: 239 calories; 15.1 g fat; 22.6 g carbohydrates; 5.3 g protein; 5 mg cholesterol; 408 mg sodium. Full nutrition
ReviewsRead all reviews 2
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...