Cold Pea Salad

A delightful chilled pea salad, made with smoked almonds, water chestnuts and a hint of curry.

Photography Credit: Elise Bauer

This delightful cold pea salad recipe comes from a friend of mine who brought it to a recent BBQ.

It calls for Smokehouse Almonds, but I think it could easily be made with tamari almonds too.

Perfect for picnics on hot summer days, it’s made with frozen peas which help keep the salad chilled. The peas do thaw a bit, but they’re good crunchy and cold too.

Cold Pea Salad Recipe

  • Prep time: 10 minutes
  • Yield: Serves 6

You make this salad the morning of, but add the almonds when you serve it. The salad is still good the next day but it's best if it's made the day you serve. Wonderful served with sliced tomato and avocado and chicken for lunch.


  • 16-ounces frozen petite peas (do not thaw)
  • 6 ounces smokehouse almonds, rinsed to take off the excess salt, chopped (preferably by hand)
  • 1/2 cup chopped green onions
  • 8 ounces chopped water chestnuts
  • 2/3 cup mayonnaise
  • 2 tsp yellow curry powder
  • Salt and freshly ground pepper to taste


1 Combine the frozen peas, green onions, almonds, and water chestnuts. Mix together the mayonnaise and curry powder in a separate bowl.

2 Gently fold the mayonnaise mixture into peas. Add salt and freshly ground black pepper to taste.

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Showing 4 of 39 Comments

  • Angelique

    I tried to replace the water chestnuts by an apple, it works well and it is delicious. I make this salad every week!! Thank you!

  • Mary

    This is the salad I bring every year to July 4th community pool party. Great make ahead dish and so easy!

  • Good Thyme Girl (Carel)

    I made it. No one commented, BUT NOT A PEA WAS LEFT IN THE BOWL!. This will become a staple, an “ingredients in my head” recipe that I can make any time. I used garam masala, but next time I’ll try Chinese roasted sesame oil…

  • artedna

    This is delicious! I’ve made it numerous times and it’s always a hit! I normally sub the mayo with plain yogurt. The last time I made it I added english cucumber instead of waterchesnuts and some fresh mint and it was amazing!

  • Katrina Soto

    I have served this twice (and there’s some in the fridge ready for tonight, so that’ll be three). This is an amazing, delicious salad. Took it to a potluck and was told by one diner it was the best thing at the whole party (and there was some pretty darned good food there!) First time, served it to neighbors, one of whom had NEVER (!) had pea salad (can you imagine?), which made me a bit nervous, and she loved it and had seconds!! Called me the next day to rave about it! She’s a gourmet cook, may I add. When I took it to the pot luck, I spread it out in a pretty glass oblong dish, sprinkled the almonds on top, and then just mixed them in immediately prior to serving. This is a perfect dish, and IMHO, should not be messed with one bit.

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