Snap Pea Chopped Salad with Thai Vinaigrette

Querian

I just made this and it was the bomb. The only changes I made was to use soy sauce instead of fish sauce and I also reduced the oil to 3 Tbsp. Nice and crunchy and a good change in the salad department! Eat it.

http://www.chow.com/recipes/30330-snap-pea-chopped-salad-with-thai-vinaigrette#reviews_list

INGREDIENTS

For the dressing:
1 tablespoon plus 1 teaspoon rice vinegar
1 tablespoon freshly squeezed lime juice
2 teaspoons fish sauce
1 1/2 teaspoons chile-garlic paste
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 cup vegetable oil

For the salad:
1 pound sugar snap peas, strings removed, stem ends trimmed, and cut on the bias into 1/2-inch pieces
1/2 medium English cucumber, halved lengthwise, then thinly sliced crosswise
2 medium carrots, peeled, halved lengthwise, and thinly sliced crosswise
3/4 cup coarsely chopped fresh cilantro (from about 1/2 bunch)
2 medium scallions, thinly sliced (white and light green parts only)
1/3 cup roasted, salted peanuts, coarsely chopped

INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.

PS - my version had 228 calories per serving with 4 servings and I used 14 grams of peanuts on each serving.