Green Pea, Radish, and Vegan Cheddar Salad

Green pea, radish, and vegan cheddar salad

Here’s a very spring-y salad that pleases both the eye and the palate. I enjoyed it several times while traveling through some of the heartland states some years (or truthfully, some decades) ago, while still a vegetarian rather than a vegan. Its constant ingredients were the peas, cheese, and celery, with additional, varying ingredients. This is my version, a composite of those that I sampled, and now completely vegan, as it’s easy to substitute vegan cheddar cheese for its dairy counterpart.

Serves: 4 to 6

  • 2 cups fresh shelled green peas, steamed
    (or substitute frozen petit peas, thawed and steamed)
  • 1 cup grated vegan cheddar cheese
  • 1 large celery stalk, finely diced
  • 1 small red bell pepper, finely diced
  • 8 large or 12 smaller radishes, sliced (halve larger ones)
  • 1 to 2 tablespoons minced fresh dill
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons white or red wine vinegar
  • Salt and freshly ground pepper to taste
  • Mixed baby greens, optional

Combine all the ingredients except the salt, pepper, and optional greens in a serving bowl and toss well. Season lightly with salt and pepper and toss again.

Serve at once, mounding each serving over a bed of greens, if desired.

Green pea, radish, and vegan cheddar salad recipe


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