Snap Pea Salad with Coconut Gremolata
Snap Pea Salad with Coconut Gremolata is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Heat 1/3 cup vegetable oil and 1 medium shallot, thinly sliced into rings in a small saucepan over medium-high.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 1/3 cup vegetable oil and 1 medium shallot, thinly sliced into rings in a small saucepan over medium-high.
Stir occasionally, until golden brown and crisp, 5–8 minutes.
Transfer shallots to paper towels; season with kosher salt.
Pour shallot oil into a small bowl; let cool.
Meanwhile, toast 1/4 cup unsweetened coconut flakes in same saucepan over medium, stirring occasionally, until edges are golden brown, about 3 minutes.
Transfer to a bowl; let cool.
Add fried shallot, 1/4 cup chopped fresh chives, 3 tablespoons finely chopped fresh mint, and 1 tablespoon finely grated lime zest and toss; season with kosher salt and pepper.
Toss 1 pound halved sugar snap peas, 2 cups pea shoots (tendrils), 1/4 cup torn mint leaves, 3 tablespoons shallot oil, 2 tablespoons fresh lime juice, and 2 teaspoons fish sauce in a medium bowl; season with flaky sea salt and pepper.
Let sit 5 minutes.
Serve topped with gremolata.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.