Green Pea Salad with Cheddar Cheese Recipe

Green peas: These are the main ingredient and should be frozen and then thawed for the best texture.

Cheddar cheese: Adds a sharp, creamy flavor to the salad. Shredded cheese works best.

Red onion: Provides a mild, sweet flavor and a bit of crunch. Finely chop it for even distribution.

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

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

Sugar: A small amount of sugar helps to enhance the natural sweetness of the peas.

Salt: Season to taste to bring out the flavors of the other ingredients.

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

When preparing the red onion for this green pea salad, soak the finely chopped pieces in cold water for about 10 minutes before adding them to the mix. This will help to mellow out the sharpness of the onion and make it more palatable, ensuring it doesn't overpower the other flavors in the salad.

• frozen, thawed green peas - Substitute with edamame: Edamame offers a similar texture and a slightly different but complementary flavor.

• shredded cheddar cheese - Substitute with feta cheese: Feta provides a tangy and creamy contrast that works well in salads.

• finely chopped red onion - Substitute with green onions: Green onions have a milder flavor and add a fresh, crisp element.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt is a healthier alternative that still provides creaminess.

• apple cider vinegar - Substitute with lemon juice: Lemon juice offers a similar acidity and a fresh citrus note.

• sugar - Substitute with honey: Honey adds sweetness with a touch of floral flavor.

• salt and pepper - Substitute with soy sauce and white pepper: Soy sauce adds umami and saltiness, while white pepper provides a subtle heat.

• For short-term storage, transfer the green pea salad to an airtight container. Ensure the lid is securely fastened to maintain freshness. Store it in the refrigerator for up to 3 days. This will keep the peas crisp and the cheddar cheese flavorful.

• If you plan to enjoy the salad over a longer period, consider freezing it. However, note that the texture of the mayonnaise may change slightly upon thawing. To freeze, place the salad in a freezer-safe container or a resealable plastic bag. Remove as much air as possible before sealing to prevent freezer burn.

• Label the container or bag with the date of preparation. This helps you keep track of its freshness. The green pea salad can be frozen for up to 1 month.

• When you're ready to serve the frozen salad, transfer it from the freezer to the refrigerator. Allow it to thaw slowly overnight. This gradual thawing process helps maintain the texture and flavor of the peas and cheddar cheese.

• Once thawed, give the salad a good stir to reincorporate any separated ingredients. Taste and adjust the seasoning with additional salt and pepper if needed. If the texture of the mayonnaise has changed, you can freshen it up by adding a small amount of fresh mayonnaise or apple cider vinegar.

• For best results, serve the thawed salad chilled. If you find that the peas have lost some of their crispness, you can add a handful of freshly thawed green peas to the mix before serving.

• Gently warm the green pea salad in a skillet over low heat. Stir occasionally to ensure even heating, but be careful not to overcook the peas as they can become mushy.

• Place the salad in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Heat on medium power in 30-second intervals, stirring in between, until the cheddar cheese is slightly melted and the peas are warmed through.

• For a more gourmet touch, spread the green pea salad on a baking sheet lined with parchment paper. Place it in a preheated oven at 300°F (150°C) for about 10 minutes, or until the cheese is melted and the peas are warm. This method can add a slight crispness to the cheese.

• 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 and the peas to lose their chill without needing to be reheated.

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

• Measuring cups: Used to measure the exact amount of green peas, cheddar cheese, and mayonnaise.

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

• Spatula: Useful for mixing the ingredients thoroughly without damaging the peas.

• Knife: Needed to finely chop the red onion.

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

• Grater: Used to shred the cheddar cheese if it is not pre-shredded.

• Serving bowl: A bowl to serve the salad in, either immediately or after chilling.

• Refrigerator: Used to chill the salad before serving if desired.

Thaw peas quickly: Place frozen green peas in a colander and run cold water over them for a few minutes to thaw them quickly.

Pre-shredded cheese: Use pre-shredded cheddar cheese to save time on grating.

Pre-chopped onions: Buy pre-chopped red onion or chop them in advance and store in the fridge.

Mix dressing first: Prepare the mayonnaise, apple cider vinegar, and sugar dressing first to streamline the process.

Chill in advance: Make the salad ahead of time and chill it in the fridge so it’s ready to serve when needed.