Green Pea Salad with Cheddar Cheese Recipe

Green peas: These should be thawed if frozen to ensure they mix well with the other ingredients.

Cheddar cheese: Shredded cheddar cheese adds a sharp, creamy flavor to the salad.

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

Mayonnaise: Acts as the creamy base for the salad dressing.

Apple cider vinegar: Adds a tangy flavor that balances the creaminess of the mayonnaise.

Sugar: Just a touch to add a hint of sweetness.

Salt and pepper: To taste, for seasoning the salad.

When preparing the green peas, ensure they are fully thawed and drained to avoid excess moisture in the salad. This will help the mayonnaise mixture adhere better to the peas and cheddar cheese, resulting in a creamier and more cohesive salad.

• green peas - Substitute with edamame: Edamame provides a similar texture and a slightly different but complementary flavor.

• shredded cheddar cheese - Substitute with feta cheese: Feta cheese offers a tangy flavor that pairs well with the other ingredients.

• finely chopped red onion - Substitute with finely chopped shallots: Shallots have a milder taste and a hint of sweetness.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture with fewer calories and added protein.

• apple cider vinegar - Substitute with lemon juice: Lemon juice adds a fresh, acidic note similar to apple cider vinegar.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami depth.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat for those who prefer a spicier kick.

• Store the green pea salad in an airtight container to maintain its freshness. This will prevent any unwanted odors from the refrigerator from seeping into your salad.

• Place the container in the refrigerator. The salad will stay fresh for up to 3 days. Make sure to give it a good stir before serving, as the mayonnaise dressing may settle.

• If you plan to make the salad ahead of time, consider keeping the cheddar cheese separate and adding it just before serving. This will keep the cheese from becoming too soft or soggy.

• For freezing, it's best to avoid freezing the mayonnaise dressing as it can separate and become watery upon thawing. Instead, freeze the green peas, cheddar cheese, and red onion mixture in a freezer-safe bag or container.

• Label the container with the date to keep track of its freshness. The salad mixture can be frozen for up to 2 months.

• When ready to use, thaw the salad mixture in the refrigerator overnight. Once thawed, mix with fresh mayonnaise, apple cider vinegar, and sugar to create the dressing.

• Always taste and adjust the seasoning with salt and pepper after thawing, as freezing can sometimes dull the flavors.

• Avoid refreezing the salad once it has been thawed, as this can affect the texture and taste of the ingredients.

• Microwave Method:

  1. Transfer the green pea salad to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 30 seconds if needed. Be cautious not to overheat, as the cheddar cheese may become too melted.

• Stovetop Method:

  1. Place the green pea salad in a non-stick skillet or saucepan.
  2. Heat over medium-low heat, stirring frequently to prevent the mayonnaise from separating.
  3. Cook until the salad is warmed through, approximately 3-5 minutes. Avoid overheating to maintain the texture of the green peas and cheddar cheese.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Transfer the green pea salad to an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for 10-15 minutes, stirring halfway through to ensure even warming.
  4. Remove the foil for the last 5 minutes if you prefer a slightly crispy top layer.

• Room Temperature Method:

  1. If you prefer not to heat the green pea salad, simply allow it to sit at room temperature for about 30 minutes before serving.
  2. This method helps to take the chill off without altering the texture of the green peas and cheddar cheese.

• Cold Serving Method:

  1. If you enjoy the salad cold, simply give it a good stir to redistribute the mayonnaise and other ingredients.
  2. Serve directly from the refrigerator for a refreshing, crisp taste.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Measuring cups: Used to measure out the green peas and shredded cheddar cheese accurately.

• Measuring spoons: Used to measure the apple cider vinegar and sugar precisely.

• Spatula: Useful for mixing the mayonnaise, vinegar, and sugar, and for folding in the peas, cheese, and onion.

• Chef's knife: Essential for finely chopping the red onion.

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

• Refrigerator: Used to chill the salad if you prefer to serve it cold.

• Serving bowl: A bowl to present the salad in once it is ready to serve.

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

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

Thaw peas quickly: Thaw frozen green peas by running them under cold water for a few minutes.

Mix dressing ahead: Prepare the mayonnaise, apple cider vinegar, and sugar mixture in advance and store it in the fridge.

Use a large bowl: Use a large mixing bowl to combine ingredients easily and reduce mess.