We are finally getting to spring around here and the temperatures are warming up. Easter is fast on its way and this recipe reminded me of my childhood. When I was a little girl, my mom would make a green pea salad for Easter and other holidays. It’s super tasty and super easy to make. The colors remind me of spring and the taste is light and creamy.
When perusing The Pioneer Woman’s website, I came across her recipe for pea salad, found here. It was very similar to mine. Following as close as I could to her recipe I remade it for my family based on their dietary needs. Unfortunately, I can no longer eat this salad, as green peas are a high fodmap. According to Monash University, the only tolerant amount is 1 tablespoon, which is all I needed to see how this salad turned out. It tasted as I remember.
In the past, my mom would use Baco-bits in place of the bacon. Trying to be a little more health-conscious, I opted to make my own. I chose super firm tofu, when crumbled, seasoned and fried with minimal oil, turned out just as good and provided a lot more protein to this dish. You can find my quick vegan bacon bits recipe here.
Green Pea Salad is a great dish to take to any event. Give it a try and let us know how you liked it.
Green Pea Salad
- 1/3 cup Vegan Sour Cream
- 1 Tbs Vegan Mayo I used Vegenaise
- 1 Tbs White Vinegar
- Salt and Pepper
- 4 cups Frozen Green Peas Almost thawed
- 1 cup Tofu Bacon Bits See recipe for Tofu Bacon Bits
- 5 Green onions, green parts only
- 6 oz Vegan cheddar cheese I use Good Planet, but any will do.
- Mix vegan sour cream, vegan mayo, salt, pepper, and vinegar together to make the dressing.
- Layer starting with the peas, then vegan bacon bits, cheese and finally the onions. Top it all with the dressing. Gently mix all together.
- Taste and adjust the seasonings to your liking.
- Cover with plastic wrap or press and seal and put in the refridgerater for 2-4 hours before serving to allow the flavors to absorb together.
- Remove from the fridge and sprinkle with more green onion before serving.