Recipes
Snap Pea Romaine Salad with Lemongrass Cashew Dressing
A Southeast Asian-inspired salad for the longest day of the year
June 20 marks the Summer Solstice—the official start of summer and the longest day of the year in the Northern Hemisphere. It’s a day that practically begs us to step outside, soak in the sun, and gather around really good food. Whether you're packing a picnic, firing up the BBQ, or simply craving something light and fresh, this vibrant salad is your answer.
Think crunchy snap peas, crisp romaine, and a lush, creamy lemongrass cashew dressing that’s spiked with our bold and aromatic Uop Sa Nuong base. It’s a salad that feels just as good as sunshine—fresh, zesty, and unapologetically flavourful.
Why You’ll Love This Salad:
✨ Vegetarian + gluten-free
✨ Patio-ready, potluck-friendly, picnic-approved
✨ Lemongrass-forward = instant sunshine in a bowl
✨ 10-minute recipe = no sweat summer cooking
🥗 Snap Pea Romaine Salad with Lemongrass Cashew Dressing
🍽 Servings: 2 | ⏳ Prep Time: 10 min |
Level: Easy + Impressive
| INGREDIENTS |
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For the Salad:
- 2 cups romaine lettuce, chopped
- 1 cup sugar snap peas (reserve a few raw for topping)
- ¼ red onion, very thinly sliced
- ¼ cup shredded purple cabbage or radish (optional, but so pretty!)
- ¼ cup fresh herbs (mint, Thai basil, or cilantro—or a mix!)
- 1 tbsp toasted sesame seeds or crushed cashews
For the Lemongrass Cashew Dressing:
- 2 tbsp Kopi Thyme Uop Sa Nuong
- 1 tbsp cashew butter (or tahini / crushed roasted cashews)
- Juice of 1 lime (about 2 tbsp)
- 1 tbsp honey mustard (or a mix of honey + Dijon)
- 2 tbsp olive oil (add more to thin if needed)
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| INSTRUCTIONS |
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Blister your snap peas.
Heat a dry pan over medium-high heat. Add your snap peas and let them char slightly for about 2–3 minutes, until they’re bright green with a bit of smoky colour. Remove and set aside.
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![]() Make the dressing.
In a small bowl or jar, whisk together Uop Sa Nuong, cashew butter, lime juice, honey mustard, and olive oil until smooth and creamy. Taste and adjust with a pinch of salt or extra lime juice if needed.
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Assemble the salad.
In a large bowl, toss chopped romaine, blistered snap peas, red onion, herbs, and shredded cabbage or radish.
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Dress it up.
Pour over most of the dressing and toss well to coat everything evenly.
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Garnish like you mean it.
Top with raw halved snap peas for crunch, a sprinkle of sesame seeds or crushed cashews, and a few whole herb leaves. Drizzle any remaining dressing over the top for that chefy finis
💡 Pro Tips & Variations
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Add protein: Top with grilled tofu, shrimp, or rotisserie chicken to make it a full meal.
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Make it nut-free: Use sunflower seed butter instead of cashew.
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Don’t skip the herbs! Thai basil or mint really brighten this salad up and bring out the lemongrass notes.
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Double the dressing. Seriously. This dressing is amazing drizzled on rice bowls, cold noodles, or grilled veggies.
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