Green Pea and Cheddar Salad ~
A classic side dish made with only a handful of simple plant-based ingredients!
This traditional side salad has been around forever, and for good reason.
It’s perfect for all sorts of gatherings and celebrations – think spring and summertime potlucks, barbeques, baby showers, Easter, Mother’s Day, and the 4th of July.
To prepare the salad, frozen green peas are thawed, then mixed with creamy dressing, crunchy bits of red onion, and small bites of cheddar cheese.
The beauty of this quick and easy crowd-pleasing dish is its simplicity.
All you do is mix, chill, and serve.
It really doesn’t get much easier than this!
Green Pea and Cheddar Salad is meant to be served chilled so it will need to hang out in the fridge for at least 1 hour prior to serving. Even better if you’re able to make the salad a day or two in advance.
I think the flavor only gets better as it sits.
Ingredients needed for Green Pea and Cheddar Salad:
- 2/3 cup vegan mayonnaise – I used Vegenaise but Hellmann’s Vegan or Just Mayo would both work well
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 4 cups frozen green peas
- 1/2 cup red onion
- 1 cup vegan cheddar cheese – I used a block of Daiya Cheddar
How to Make Green Pea and Cheddar Salad:
For the dressing:
STEP ONE: Into a small mixing bowl add mayonnaise, sea salt, and ground black pepper. Stir well to combine. Adjust seasoning to taste.
Putting it together:
STEP TWO: Into a large mixing bowl, add the peas and all of the dressing. Toss together until the peas are fully coated.
STEP THREE: Gently stir in the red onions and cheddar cheese.
STEP FOUR: Cover the peas and the remaining dressing. Refrigerate for at least 1 hour or overnight then serve chilled.
More Crowd-Pleasing Recipes You’ll Love!
- Veggie Pinwheels with Broccoli and Carrots – Fresh broccoli and carrots are mixed with all-vegan cream cheese, mayonnaise, cheddar cheese, herbs, and spices then rolled and sliced for an easy, crowd-pleasing, take anywhere appetizer.
- Vegan 7-Layer Party Dip – The classic dip made with seven layers of taco-spiced refried beans, homemade guacamole, vegan sour cream, lettuce, tomatoes, black olives, & green onions.
- Vegan Sausage and Cheddar Stuffed Mini Peppers – Sweet mini peppers are stuffed with a savory filling of simple ingredients then baked for an easy make-ahead appetizer!
Follow This Wife Cooks on Instagram | Facebook | Pinterest
Green Pea and Cheddar Salad
Ingredients
- 2/3 cups vegan mayonnaise
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 4 cups frozen green peas thawed
- 1/2 cup red onion thinly sliced
- 1 cup vegan cheddar cheese cut into small-size cubes
Instructions
For the dressing:
- Into a small mixing bowl add mayonnaise, sea salt, and ground black pepper. Stir well to combine. Adjust seasoning to taste.
Putting it together:
- Into a large mixing bowl, add the peas and all of the dressing. Toss together until the peas are fully coated.
- Gently stir in the red onions and cheddar cheese.
- Cover the peas and the remaining dressing. Refrigerate for at least 1 hour or overnight.
- Serve chilled.
Leave a Reply