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No Cook Pea Salad

red onion
Red onion at Highland Park Farmer's Market

I love the idea of a side dish that requires no cooking. You might want to make this in the summer, but as winter approaches, fresh vegetables may not be as abundant. This pea salad can be accompanied with squash or rice.


  • 8 oz. frozen peas
  • 1 clove garlic
  • first cold-pressed olive oil – enough to coat the salad
  • 1 half red onion, chopped (or use a sweet vidalia onion)
  • sea salt, to taste
  • 1/2 cup fresh chopped parsley or cilantro
  • optional: pepper, allspice or cumin
  • optional: shredded carrots – 1 large carrot or a handful of baby carrots

Put the frozen peas in a container. Crush the garlic clove, and add it to the top. Put in the refrigerator until you are ready to serve it (the peas will need several hours to defrost). When you are about to eat, coat with olive oil. Add the chopped onion, herbs, salt, optional shredded carrots and any spices you desire, such as cumin or allspice. Stir and serve.

Mrs. S. says

Sounds delicious and easy to make - my favorite kind of recipe! :-)

Leora says

Yes, SO easy. I make some of it on Friday and the rest on Shabbat morning. I love it with a bit of rice.

Paz says

I love red onions! And I love the sound of this recipe. I'll go shopping tomorrow and try it. Thanks for the recipe!


Denise says

Looks delicious Leora, I think I will make this even in the wintertime. It has all the ingredients in that I enjoy. Thank you :)

Ilana-Davita says

This looks good but I'd have to change two ingredients and find replacements. My stomach doesn't appreciate raw garlic and onions.
I like the photo at the top and red onions are my favorite type of onions.

Leora says

So this is a great challenge for you: take the basics of the recipe (using frozen peas, defrosted) and find some condiments that will agree with your stomach. Miso? Mustard? Orange? Something with some softness that's healthier than mayonnaise.

Jew Wishes says

What an easy and yummy sounding recipe.


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