We’ve made this pea salad more times than we can count, and let us tell you-it’s always a hit. We’ve tested, tasted, and tweaked it so you don’t have to. If you’re looking for the exact Golden Corral-style flavor, you’re in the right place.
The Golden Corral Pea Salad recipe is a creamy side dish made with sweet peas, cheddar cheese, red onion, and bacon, all mixed in a mayo-based dressing.
Keep reading and we’ll show you how to make it just right-plus, a few tricks we’ve learned to make it even better than you remember.
What Makes This Golden Corral Pea Salad So Delicious?
What makes this Golden Corral Pea Salad so delicious is the perfect mix of sweet peas, crispy bacon, sharp cheddar, and creamy dressing.
Every bite has a little crunch, a little salt, and a whole lot of flavor. It’s simple, fresh, and tastes just like comfort on a plate. Check another salad recipe from golden corral called Golden Corral Broccoli Salad.
Ingredients Required for Golden Corral Pea Salad Recipe
Here’s the list of Ingredients you’ll need to make this Golden Corral Pea Salad
For the Salad:
- 4 cups frozen peas
- 4 oz sharp cheddar cheese (shredded or diced pea-sized)
- ¼ cup cooked bacon (crumbled, bits or strips – your call!)
- ½ red onion (diced or thinly sliced)
For the Dressing:
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried dill (optional, but highly recommended!)
Kitchen Tools You’ll Need
- Microwave-safe mixing bowl
- Microwave
- Cheese grater (or knife and cutting board)
- Measuring spoons
- Mixing spoon or spatula
- Small bowl (optional, for pre-mixing dressing)
- Plastic wrap or airtight lid
- Serving bowl (optional, but pretty!)
Preparation Time: 10 minutes
Cooking Time: 5 minutes (microwaving peas)
Recipe for Golden Corral Pea Salad
Simply follow the steps given below to make your Golden Corral Pea Salad at home
Step 1: Thaw the Peas
Place the frozen peas in a microwave-safe bowl and heat in 90-second increments, stirring in between, until thawed. This usually takes about 3 to 4½ minutes. Don’t worry if they get a bit warm-just let them cool slightly before moving on.
You want them thawed, not hot. Lukewarm is just fine.
Step 2: Add the Cheese
Shred 4 oz of sharp cheddar using the large side of a box grater, or dice it into small, pea-sized cubes. Stir it into the cooled peas.
Step 3: Bacon Time
Add ¼ cup of cooked and crumbled bacon to the mix. Use what you have-freshly baked, store-bought, or even bacon bits.
Step 4: Dice the Onion
Finely dice ½ of a red onion and add it in. Thinly sliced is fine, but dicing helps keep everything bite-sized and balanced.
Step 5: Make the Dressing
No need to dirty another bowl unless you want to-just add everything right in with the peas. Mix in:
- Mayo
- Sour cream
- Apple cider vinegar
- Salt and pepper
- Dried dill (if using)
Stir until the dressing evenly coats every bite.
Step 6: Chill
Cover the bowl and refrigerate for at least 1 hour. This lets the flavors meld and the salad firm up a bit.
Some Tasty Ways To Customize and Serve This Golden Corral Pea Salad
1. Next to Fried Chicken (or Air-Fried for a Lighter Twist)
There’s something magical about the contrast of crispy, juicy fried chicken and the creamy chill of pea salad. We’ve done this pairing more times than we can count-it never fails.
2. Tucked Into a BBQ Plate
Whether it’s pulled pork, ribs, or smoked brisket, this salad holds its own next to bold barbecue flavors. The tang from the apple cider vinegar and the crunch of bacon give it the perfect bite to break up heavier meats.
3. With Grilled Burgers and Hot Dogs
This one’s a backyard classic. We always include this pea salad when we’re firing up the grill-it adds a creamy, cool balance to all that sizzling, smoky goodness.
4. As a Potluck Hero
We’ve brought this to so many potlucks and family reunions, and it’s always one of the first bowls to empty. People ask for the recipe every time. It travels well, and it tastes even better after a few hours in the fridge.
5. Alongside a Ham Dinner
If you’ve got leftover holiday ham or you’re baking one fresh, this salad fits right in. The sweet-salty combo between ham and peas is old-school delicious.
6. With Sandwiches at Lunch
This is one of our favorite ways to use up leftovers. A scoop of pea salad next to a turkey club, grilled cheese, or even a BLT makes for a filling, fresh-feeling lunch.
7. Inside a Lettuce Wrap
Okay, hear us out. Spoon a little of this into butter lettuce leaves, maybe top with some crispy onions or sunflower seeds-it’s a crunchy, low-carb snack we go to more often than we’d like to admit!
8. As a Picnic Side
Since it doesn’t get soggy and doesn’t need to be piping hot, it’s perfect for outdoor dining. We pack it in a chilled container and bring it along with pasta salad and deviled eggs for a full picnic spread.
9. With a Roasted Chicken Dinner
We do this often when we need a simple weeknight meal. Roast a chicken, steam some green beans, add a big scoop of this pea salad-it’s comfort food without much effort.
10. Straight from the Bowl at Midnight (No Judgement Zone)
We’d be lying if we said we haven’t stood in front of the fridge with a spoon and just gone for it. It’s cold, it’s creamy, it’s got bacon… sometimes that’s all you need.
Some Tips on This Golden Corral Pea Salad Recipe
1. Don’t cook the peas too much.
I warm them in the microwave a little at a time. I stir in between so they don’t get too hot. We want them soft, but not mushy!
2. Let the peas cool down.
If the peas get too warm, I just let them sit for a few minutes. I don’t mix anything in until they’re cool.
3. Use real bacon if you can.
Bacon bits are okay, but when I cook real bacon and crumble it in, it tastes even yummier!
4. Cut the cheese small.
I like to shred the cheese or cut it into tiny cubes-just like the size of the peas. That way, every bite has a little bit of everything.
5. Dice the onion small.
Big onion pieces can be too strong. I chop mine up really tiny so it tastes just right.
6. Mix the dressing right in the bowl.
Sometimes people mix the dressing in a separate bowl. I don’t! I just put it right in with the peas-it saves time and dishes.
7. Try dill!
I love dill in this salad. It gives a fresh taste. If you’ve never tried it, give it a go. You might like it, too!
8. Let it chill.
I always put the salad in the fridge for about an hour. It tastes better cold, and the flavors mix together while it sits.
9. Add bacon at the end if you like it crunchy.
Sometimes I save the bacon and sprinkle it on top right before eating. That way, it stays crispy!
10. Make it ahead!
This salad stays good in the fridge for a whole day. I like to make it the night before a picnic or party-it’s one less thing to worry about!
Storage Guide and Reheating Instructions for Golden Corral Pea Salad
Store the pea salad in an airtight container in the refrigerator for up to 2 days. Do not freeze, as the texture of the peas and dressing will change. This salad is best served cold-no reheating needed. If you’ve held back the bacon for crispiness, stir it in just before serving for the perfect crunch.
Golden Corral Pea Salad Recipe
Ingredients
- 4 cups frozen peas
- 4 oz sharp cheddar cheese shredded or diced pea-sized
- ¼ cup cooked bacon crumbled, bits or strips – your call!
- ½ red onion diced or thinly sliced
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried dill optional, but highly recommended!
Instructions
- Place the frozen peas in a microwave-safe bowl and heat in 90-second increments, stirring in between, until thawed. This usually takes about 3 to 4½ minutes. Don’t worry if they get a bit warm-just let them cool slightly before moving on.You want them thawed, not hot. Lukewarm is just fine.
- Shred 4 oz of sharp cheddar using the large side of a box grater, or dice it into small, pea-sized cubes. Stir it into the cooled peas.
- Add ¼ cup of cooked and crumbled bacon to the mix. Use what you have-freshly baked, store-bought, or even bacon bits.
- Finely dice ½ of a red onion and add it in. Thinly sliced is fine, but dicing helps keep everything bite-sized and balanced.No need to dirty another bowl unless you want to-just add everything right in with the peas. Mix in:MayoSour creamApple cider vinegarSalt and pepperDried dill (if using)Stir until the dressing evenly coats every bite.
- Cover the bowl and refrigerate for at least 1 hour. This lets the flavors meld and the salad firm up a bit.
Video
Notes
Common Queries on This Golden Corral Pea Salad Recipe
Here, we’ve got you covered with some common questions about the Golden Corral Pea Salad that people often ask.
1. What ingredients are in a classic pea salad?
The basics are simple, and that’s what makes it so good: peas, cheddar cheese, bacon, and red onion. Then you mix it all together with a creamy dressing-usually a combo of mayonnaise, sour cream, apple cider vinegar, and a few seasonings like salt, pepper, and dill. You can keep it classic or tweak it to your liking.
2. Can you eat raw peas in a salad?
You can, but for this recipe, we always use frozen peas that have been thawed. They’re technically blanched before freezing, so they’re not totally raw-and they have that perfect sweet pop. We wouldn’t recommend using raw, garden-fresh peas without blanching first-they tend to be a bit too firm and starchy.
3. Can I use canned peas for pea salad?
We wouldn’t recommend it. Canned peas are much softer and mushier than frozen, and they just don’t hold up well in this salad. We’ve tried it in a pinch, and while it’s edible, the texture isn’t nearly as good. Stick with frozen if you can!
4. What are the benefits of pea salad?
It’s one of those dishes that’s as nutritious as it is delicious. Peas are packed with fiber, plant-based protein, and vitamins like A, C, and K. Plus, you’re getting a nice dose of calcium from the cheese, and if you’re using real bacon, even a little iron and B vitamins. It’s indulgent, but still balanced.
5. Can I make this salad ahead of time?
Absolutely-and we often do! This salad actually tastes even better after it chills for a while. We recommend letting it sit for at least an hour, and you can make it up to 24 hours in advance without any issues. Just give it a quick stir before serving.
6. Is there a vegetarian version?
Yes! Just skip the bacon or use a vegetarian bacon substitute. Everything else in the recipe stays the same, and you still get tons of flavor from the cheddar, onion, and dressing.
7. Can I substitute the mayo or sour cream?
Definitely. We’ve swapped mayo with Greek yogurt before for a lighter twist, and it works great. You can also use all mayo or all sour cream if you’re short on one. The key is just keeping that creamy base with a bit of tang.
8. How long does pea salad last in the fridge?
Stored in an airtight container, it keeps well for 2 to 3 days. Just note that after the first day, the dressing may get a little looser as the peas release moisture-but it still tastes great. If you’re prepping for an event, it’s best served within the first 24 hours.
9. Can I add other mix-ins?
Of course! We’ve played around with boiled eggs, diced pickles, shredded carrots, or even sunflower seeds for extra crunch. Just keep the ratios balanced so the peas remain the star of the show.
10. Is this a kid-friendly dish?
Surprisingly, yes! The sweet peas and creamy dressing tend to win kids over-especially if you dice the onion finely or leave it out. Some little ones even think it’s a “cheesy green salad,” which works for us!
Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.
Additionally, You can also like and, follow us on Pinterest, and Reddit for more updates. Your thoughts and engagement are greatly appreciated!
Delicious