Hawaii Crispy Pea Salad

Hawaii Crispy Pea Salad, is a classic Hawaii side dish that features the "pea" that is mixed in with a bunch of creamy mayonnaise and sour cream. Its made with frozen baby peas and with sugar snap peas for crunch, so there are various textures and flavor in the dish and good for a cold counter. It is also vegan adaptable as some recipes look for cream alternatives that are not mayonnaise with eggs and not a vegan-sour cream. Greek Yogurt has similar creamy and sour elements that make it a good candidate to be used as a substitute for the sour cream. Its a good way to add vegetables to the diet and was popularized from the historical Ward Centre eatery called "Ryan's Grill". It is a dish that is eaten on the North West Region of the United States coast, but Hawaii has its own adapted version of it.

In Hawaii, people will call it "Ryan's Famous Pea Salad" or just "Hawaii Pea Salad", because there are some parts of it that make people think about the differences as they eat it. One of the things that stick out is the chunks of chestnuts that are in the Hawaii pea salad as well as other alternatives like red union or even garlic. The ingredients in a Hawaii Crispy Pea Salad are: Mayonnaise, Sour Cream, Kosher Salt, White Pepper, Peas, Sugar Snap Peas, Chestnuts, Red Onion, and Bacon bits. The peas have fiber, protein, vitamins (like Vitamin K, C, and B vitamins) and with the saturated fats and calories of the creams and bacon it is very delicious. 

Hawaii-Haole cuisine added the dish to its reputeur as it was attached to a Western restaurant that adapted to local tastes and had exotic dishes from the mainland. After the closure of restaurants that served the dish it was not easy to come across, so people started cooking it at home. It would accompany people cooking at social gatherings and talking about how good the food tasted at the old time eateries from those who use to work for the Hawaii Bank's, the old Hawaii Department Stores, and the Business area in Honolulu. It was found locally in Hawaii-Italian, but more so those who were interested in Hawaii-Cajun. As people who were local would cook these dishes from clippings from the newspaper they would often share it with their friends from the mainland or those on base who thought it was very Hawaii tasting with all the adaptations from mainland variations of Crispy Pea Salad. 

Hawaii-Cajun is particularly known for having salads that have mayonnaise and makes use of mayonnaise with Hawaii Crispy Pea Salad that goes well to contrast fried sides. Since the absence of Ryan's people in the Military resident areas had consumed the dish in their Seafood Boil social gatherings. It has been sometimes eaten alongside soups, tempura, and is treated sometimes as a restaurant delicacy. The reason why is that the dish is not usually made at home, due to it being a seemingly luxurious side, even if it is actually rather simple to assemble at home.

Ryan’s Crispy Pea Salad: 

Mayo Cream Sauce- ¼ cup mayonnaise, ¼ cup sour cream, ½ tsp kosher salt, ½ tsp white pepper.

Mix 12 oz frozen baby peas, ¼ cup snow peas strings removed, 1 can water chestnuts diced, 2 Tbsp red onion minced, 3 strips bacon diced and crisps or bacon bits. Refrigerate for 24 hours before serving.

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