I’m now working on my Indian cooking. This dish is a speciality of Goan cuisine, and vindaloo versions always incorporate vinegar even though relatively little pork is consumed in India. Combine with rice.
| Prep Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¼ pound sharp Cheddar cheese
- 2 (15 ounce) cans sweet peas, drained
- ⅓ cup diced red onion
- ½ cup mayonnaise, or to taste
- 1 tablespoon white sugar
- salt and ground black pepper to taste
Instructions
- Grate Cheddar cheese into a bowl and refrigerate while draining peas and dicing onion to keep cheese shreds from sticking together.
- Mix cheese, peas, onion, mayonnaise, sugar, salt, and pepper together in a bowl.
- Cover bowl with plastic wrap and refrigerate 1 hour to overnight.
Nutrition Facts
| Calories | 247 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 5 g |
| Protein | 9 g |
| Saturated Fat | 5 g |
| Sodium | 286 mg |
| Sugars | 8 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
It’s good but I use less Mayo more sour cream, I use defrosted frozen baby peas(much better texture. Iv also made it use bacon bits instead of ham. It’s a great family pleaser. Great on a hot summer day
Easy and delicious. I make it without sugar and add a little garlic powder.
This was a classic.fish in our house. my only advice is to maybe add some hard boiled diced eggs.
I used 16 oz of frozen peas instead of the canned peas and I omitted the sugar. All the adults loved it and I will definitely make it again.
2.18.16 Would recommend that you mix the mayo, sugar, salt, and pepper together and then gently stir it into the peas, onions, and cheese. This way you won’t crush the peas mixing everything together at one time. I’m not big on a lot of sugar these days, but that little bit in this recipe sets it apart from many other similar pea salad recipes.