Curried Pea Salad with Bacon and Cashews

No ratings yet

Curried Pea Salad with Bacon and Cashews

Discover a flavor-packed side dish with mom’s Curried Pea Salad with Bacon an Cashews. This vibrant combination of ingredients promises an explosion of taste and texture. Enjoy the crispness of green peas, the savory crunch of bacon, and the nutty richness of cashews, all enveloped in a tantalizing curry spice blend. The addition of refreshing green onions and crunchy celery adds a perfect balance, while a dollop of creamy sour cream creates a luscious dressing.

Prep Time15

Cook Time3

Rest Time5

Total Time23

Course: Side Dish

Cuisine: American

Keyword: Crunchy Pea Salad, Curried Pea Salad with Bacon and Cashews

Servings: servings

Calories: 180kcal

Author: From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper

Ingredients

1/4 to 1/2 teaspoon kosher salt
2 cups snap peas or shelled English, 1 3/4 to 2 pounds unshelled – see Note
1/2 cup chopped celery 2 large stalks
5 tablespoons chopped green onions around 4 or 5
3 large slices cooked and crumbled bacon
2/3 cup sour cream
1 1/2 teaspoons curry powder or more, depending on the strength of your curry powder
Fresh ground pepper to taste
1/2 cup coarsely chopped salted roasted cashews

Instructions

Bring a small pot of water to a boil. Add kosher salt and the shelled peas. Cook just until peas are crisp-tender, around 2 to 3 minutes. Strain and immediately place peas in a bowl of ice water for around 5 minutes (this will stop them from cooking and also keep their pretty green color). Remove peas from bath and set on paper towels to dry.
In a medium mixing bowl, stir together the blanched peas, celery, green onions, and bacon.
In a small mixing bowl, stir together the sour cream and curry powder; season to taste with salt and pepper. Fold into the pea mixture just until coated. Gently stir in the cashews.
Adjust the curry powder and salt as needed just before serving.

Notes

Make ahead: Salad can be made earlier in the day and stored, covered, in the refrigerator.

Note on fresh pea weight: the weight of the peas needed for this dish varies based on the size of the peas. If you end up with several pods with tiny peas, then you will need more unshelled peas to get 2 cups shelled.

Variation: instead of fresh peas, use 10 ounces frozen peas. Place the peas in a colander and place under hot running water until thawed and not crunchy; drain, dry and throw away any peas that look dried out

Nutrition