Green Pea Salad with Cheddar Cheese Recipe

Green peas: These are the base of the salad, providing a sweet and tender texture.

Cheddar cheese: Adds a rich, sharp flavor that complements the sweetness of the peas.

Red onion: Offers a mild, slightly sweet flavor and a bit of crunch.

Mayonnaise: Creates a creamy dressing that binds all the ingredients together.

Apple cider vinegar: Adds a tangy kick to the dressing, balancing the creaminess of the mayonnaise.

Sugar: Provides a touch of sweetness to the dressing.

Salt: Enhances the overall flavor of the salad.

Pepper: Adds a bit of heat and depth to the salad.

When preparing the green peas, ensure they are fully thawed and well-drained to avoid excess moisture in the salad. For a finer texture, you can briefly blanch the peas in boiling water for 1-2 minutes, then immediately transfer them to an ice bath to retain their vibrant color and crispness. This technique enhances the overall texture and flavor of the salad.

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

• green peas - Substitute with chickpeas: Chickpeas offer a different texture but add a nutty flavor that pairs well with the other ingredients.

• cheddar cheese - Substitute with feta cheese: Feta cheese adds a tangy and creamy element that enhances the salad.

• cheddar cheese - Substitute with parmesan cheese: Parmesan cheese provides a sharp and salty flavor that complements the salad.

• red onion - Substitute with green onions: Green onions offer a milder flavor and a bit of color contrast.

• red onion - Substitute with shallots: Shallots provide a sweeter and more delicate onion flavor.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt adds creaminess with a tangy flavor and is a healthier option.

• mayonnaise - Substitute with sour cream: Sour cream provides a similar creamy texture with a tangy taste.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar offers a similar acidity and light flavor.

• apple cider vinegar - Substitute with lemon juice: Lemon juice provides acidity and a fresh citrus flavor.

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

• sugar - Substitute with maple syrup: Maple syrup provides sweetness with a rich, earthy flavor.

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

• Place the container in the coldest part of your refrigerator, typically the back of the middle shelf, to ensure it stays at a consistent temperature. The salad can be stored for up to 3 days.

• If you plan to make the salad ahead of time, consider storing the dressing separately from the pea mixture. Combine them just before serving to keep the peas and cheddar cheese from becoming too soggy.

• For freezing, note that mayonnaise-based dressings do not freeze well as they tend to separate upon thawing. If you must freeze, do so without the dressing. Freeze the pea mixture in a freezer-safe container or a heavy-duty freezer bag.

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

• When ready to use, thaw the pea mixture in the refrigerator overnight. Once thawed, prepare a fresh batch of dressing and mix it with the thawed pea mixture.

• Avoid refreezing the pea salad once it has been thawed, as this can affect the texture and flavor of the peas and cheddar cheese.

• For best results, always serve the green pea salad chilled. If it has been sitting out for more than 2 hours, it’s best to discard any leftovers to avoid the risk of foodborne illness.

• Gently warm the green pea salad in a skillet over low heat, stirring occasionally. This method helps maintain the texture of the peas and cheddar cheese without making them mushy.

• Use a microwave-safe dish to reheat the salad. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 30-second intervals, stirring in between, until the salad is just warm.

• For a slightly different twist, spread the green pea salad on a baking sheet and warm it in the oven at 300°F (150°C) for about 10 minutes. This method can give a slight crisp to the cheddar cheese while keeping the peas tender.

• 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 together without the need for reheating.

• For a quick refresh, toss the green pea salad with a bit of extra mayonnaise or a splash of apple cider vinegar before serving. This can revive the flavors and make the salad taste freshly made.

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

• Small bowl: Use this to whisk together the mayonnaise, apple cider vinegar, and sugar.

• Whisk: This is needed to mix the dressing ingredients smoothly.

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

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

• Knife: Use this to finely chop the red onion.

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

• Spatula: Use this to toss the pea mixture with the dressing evenly.

• Refrigerator: Chill the salad for at least 30 minutes before serving.

• Serving bowl: Transfer the chilled salad into this for serving.

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 peas by running them under cold water for a few minutes instead of waiting for them to thaw naturally.

Make dressing in advance: Prepare the mayonnaise dressing ahead of time and store it in the fridge, so it's ready when you need it.

Use a large mixing bowl: Use a large mixing bowl to combine ingredients easily without making a mess.