Green Pea Salad with Cheddar Cheese Recipe

Green peas: These are the base of the salad, providing a sweet and tender texture. Use frozen peas that have been thawed for the best results.

Cheddar cheese: Adds a sharp, creamy flavor to the salad. Shred it finely for even distribution.

Red onion: Offers a mild, slightly sweet flavor and a bit of crunch. Finely chop it to blend well with the other ingredients.

Mayonnaise: Acts as the creamy base for the dressing, binding all the ingredients together.

Apple cider vinegar: Provides a tangy kick to the dressing, balancing the richness of the mayonnaise.

Sugar: Adds a touch of sweetness to the dressing, enhancing the overall flavor.

Salt: Season to taste, enhancing the natural flavors of the ingredients.

Freshly ground black pepper: Adds a bit of heat and depth to the salad, season to taste.

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 in the salad.

• frozen, thawed 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 adds a tangy and creamy element that pairs well with the other ingredients.

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

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

• apple cider vinegar - Substitute with lemon juice: Lemon juice offers a similar acidity and brightness to the salad.

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

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

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• Store the green pea salad in an airtight container to maintain its freshness and prevent any unwanted odors from seeping in.
• Keep the salad in the refrigerator, where it will stay fresh for up to 3 days. The mayonnaise dressing helps to preserve the peas and cheddar cheese.
• Before serving, give the salad a gentle stir to redistribute the dressing and ensure every bite is flavorful.
• If you need to freeze the salad, it's best to do so before adding the mayonnaise dressing. The peas and cheddar cheese can be frozen in a freezer-safe bag or container for up to 2 months.
• When ready to serve, thaw the peas and cheddar cheese mixture in the refrigerator overnight. Once thawed, mix in the mayonnaise dressing and other ingredients as per the recipe.
• Avoid freezing the salad with the mayonnaise dressing already mixed in, as the texture of the mayonnaise can become grainy and unappetizing after thawing.
• For an extra burst of freshness, consider adding a squeeze of lemon juice or a handful of freshly chopped herbs like parsley or dill just before serving.

• For a quick and easy method, place the green pea salad in a microwave-safe bowl. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming. Be cautious not to overheat, as the cheddar cheese may become too melty.

• If you prefer a more controlled reheating process, use a stovetop method. Transfer the green pea salad to a non-stick skillet. Heat over low to medium heat, stirring occasionally until warmed through. This method helps maintain the texture of the peas and prevents the mayonnaise dressing from breaking.

• For those who enjoy a slightly crispy texture, consider reheating in an oven. Preheat your oven to 350°F (175°C). Spread the green pea salad evenly on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Bake for about 10-15 minutes, checking occasionally to ensure it doesn't overcook.

• If you have an air fryer, it's a great option for reheating while keeping the peas slightly crisp. Set the air fryer to 325°F (160°C). Place the green pea salad in the air fryer basket, ensuring it's spread out evenly. Heat for 5-7 minutes, shaking the basket halfway through for even warming.

• For a cold option, simply let the green pea salad 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 altering the texture or taste.

• Mixing bowl: A large bowl used to combine the green peas, cheddar cheese, and red onion.

• Small bowl: A smaller bowl used to whisk together the mayonnaise, apple cider vinegar, and sugar.

• Whisk: A utensil used to blend the dressing ingredients smoothly.

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

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

• Chef's knife: A sharp knife used to finely chop the red onion.

• Cutting board: A surface used to chop the red onion safely.

• Spatula: A tool used to toss the pea mixture with the dressing evenly.

• Refrigerator: An appliance used to chill the salad for at least 30 minutes before serving.

• Serving bowl: A bowl used to present the salad once it is ready to be served.

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

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

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

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

Use a large mixing bowl: Use a large bowl to combine ingredients, reducing the risk of spills and making mixing easier.