Name: Snap Pea Salad with Coconut Gremolata
Cook time: 20 minutes
Total time: 30 minutes
Yield: 4 Servings
Ingredients: ⅓ cup vegetable oil; 1 medium shallot, thinly sliced into rings; Kosher salt; ¼ cup unsweetened coconut flakes; ¼ cup chopped fresh chives; 1 tablespoon finely grated lime zest; ½ cup mint leaves, divided; Freshly ground black pepper; 1 pound sugar snap peas, halved; 2 cups pea shoots (tendrils), torn into large pieces; 2 tablespoons fresh lime juice; 2 teaspoons fish sauce; Flaky sea salt

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Jeremy Liebman

Who says gremolata has to have parsley and lemon? No one who’s tried this crunchy Thai-influenced pea salad recipe.

Recipe notes