Green Pea Salad with Cheddar Cheese Recipe

Green peas: Sweet and tender, these are the base of the salad.

Cheddar cheese: Shredded for easy mixing, it adds a rich, sharp flavor.

Red onion: Finely chopped to add a bit of crunch and sharpness.

Mayonnaise: Creates a creamy dressing that binds the salad together.

Apple cider vinegar: Adds a tangy flavor to balance the richness of the mayonnaise.

Sugar: Just a touch to enhance the sweetness of the peas.

Salt: To taste, for seasoning.

Pepper: To taste, for seasoning.

When preparing the red onion, soak it in cold water for about 10 minutes before finely chopping. This will help to mellow out its sharpness, making it more palatable and blending seamlessly with the green peas and cheddar cheese.

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

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

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

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

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

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note that complements the other ingredients.

• salt - Substitute with soy sauce: Soy sauce adds a savory depth and umami flavor, enhancing the overall taste of the salad.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and complexity to the salad, making it more interesting.

• Store the green pea salad in an airtight container to maintain its freshness and prevent it from absorbing any unwanted odors from the refrigerator.
• Place the container in the refrigerator, ensuring it is kept at a consistent temperature of 35-40°F (1.6-4.4°C). This will keep the salad fresh for up to 3 days.
• If you plan to make the salad ahead of time, consider storing the dressing separately in a small container. Combine the dressing with the pea mixture just before serving to maintain the salad's crisp texture.
• To freeze the green pea salad, transfer it to a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its storage time. The salad can be frozen for up to 2 months.
• When ready to use, thaw the salad in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• After thawing, give the salad a good stir to redistribute the dressing and ensure even coating. You may need to add a bit more mayonnaise or apple cider vinegar to refresh the flavors.
• For the best texture and flavor, consume the green pea salad within 24 hours of thawing.

• 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 as they can become mushy.

• Microwave the salad in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power in 30-second intervals, stirring in between, until warmed through.

• For a slightly different twist, spread the green pea salad on a baking sheet and warm it in a preheated oven at 300°F (150°C) for about 10 minutes. This method can give the cheddar cheese a delightful, slightly melted texture.

• If you prefer a cold salad, simply let it sit at room temperature for about 15-20 minutes before serving. This allows the flavors to meld and the salad to lose its chill without needing to be reheated.

• For a quick and easy method, place the green pea salad in a heatproof bowl and set it over a pot of simmering water (double boiler method). Stir occasionally until the salad is warmed to your liking.

• Mixing bowl: Use this to combine the green peas, cheddar cheese, and red onion.

• Small bowl: This is needed to whisk together the mayonnaise, apple cider vinegar, and sugar for the dressing.

• Whisk: Essential for blending the dressing ingredients smoothly.

• Measuring cups: Use these to measure out the green peas, cheddar cheese, and mayonnaise accurately.

• Measuring spoons: These are necessary for measuring the apple cider vinegar and sugar.

• Knife: Needed for finely chopping the red onion.

• Cutting board: Provides a safe surface for chopping the red onion.

• Spatula: Useful for tossing the pea mixture with the dressing to ensure everything is well coated.

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

• Serving bowl: Use this to present the salad once it has been chilled.

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

Thaw peas quickly: Thaw frozen peas by placing them in a colander and running cold water over them for a few minutes.

Pre-chop onions: Finely chop red onions in advance and store them in an airtight container in the fridge.

Make dressing ahead: Prepare the mayonnaise dressing a day before and keep it refrigerated to save time on the day of preparation.

Use a large mixing bowl: Use a large bowl to mix all ingredients at once, reducing the need for multiple dishes.