4/5
(1 Votes)
Ingredients
- Kosher salt
- 1 lb. snap peas, trimmed
- 1 red chili pepper (such as Fresno or jalapeno) thinly sliced
- 1/4 cup roasted peanuts, chopped
- 1/4 cup cilantro leaves
- 2 tsp canola oil
- 1/4 tsp finely grated lime zest, plush 1 tbsp lime juice
Preparation
Step 1
Bring medium pot of salted water to a boil. Set a bowl of ice water next to the sink. Add the snap peas to the pot and cook until just tender, 1-2 minutes. Drain and transfer to the ice water. Drain & pat dry.
Toss together the snap peas, chili, peanuts, cilantro, oil, lime zest, lime juice & a pinch of salt in a medium bowl.
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