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Cold Pea Salad for a #SundaySupper Picnic

Recipe: Cold Pea Salad

Cold Pea Salad on Shockingly Delicious [1]Summary: Sweet from the peas, smoky from the almonds, aromatic from the curry and crunchy from the water chestnuts, this cold salad hits all the right notes.


  • 1 (16-ounce) package frozen petite peas, unthawed (yes, keep them frozen)
  • 1 (6-ounce) can smokehouse almonds, chopped
  • 1/2 cup chopped green onions
  • 1 (8-ounce) can water chestnuts, rinsed and sliced or chopped
  • 1/2 cup mayonnaise
  • 2 teaspoons yellow curry powder
  • Salt and pepper to taste


  1. Combine the peas, green onions almonds and water chestnuts. Mix the mayo and curry powder in a separate bowl.
  2. Gently fold the mayonnaise mixture into the peas. Add the salt and freshly ground pepper to taste.
  3. Serves 6

Jeannette’s notes

“The curry powder is probably the most important ingredient in this recipe. Curry powders vary tremendously, as do tastes. Martha Stewart has a pretty good curry recipe [2] that I’m going to be playing with in the future.”

Jeannette’s variations

  • Substitute wasabi almonds for smokehouse almonds
  • Substitute horseradish for the curry powder
  • Substitute crispy, crumbled, well-drained bacon for the nuts and Dijon mustard for the curry powder
  • Add diced leftover chicken to make this an entree salad
  • Perhaps substitute Chobani yogurt for the mayo?
  • Perhaps use some yogurt, honey and mint?
  • Perhaps make it Vietnamese style with finely sliced basil, mint, cilantro and cayenne mixed into either the yogurt or mayo?


See this page [3] for all the wonderful #SundaySupper dishes I have made since I joined this group, and links to all the other delicious dishes made by my fellow cooks.

Preparation time: 5 minutes
Diet type: Vegetarian
Number of servings (yield): 6
Culinary tradition: USA (General)