Chili Crisp Snap Pea Salad Recipe

Introduction

This Chili Crisp Snap Pea Salad is a vibrant, crunchy blend of fresh snap peas and tender edamame, tossed in a fragrant, spicy sesame dressing. Ready in just 20 minutes, it’s a refreshing side dish or light meal bursting with bold flavors and textures.

Ingredients

• 1 cup (140 g) frozen shelled edamame
• 1 package (6.5 oz or 180 g) snap peas, thinly sliced on a bias
• 1/4 cup packed cilantro, finely chopped
• 4 scallions, thinly sliced on a bias
• 1 tbsp (10 g) lemon juice
• 2 tsp (3 g) toasted sesame seeds
• 2 tsp (10 g) honey
• 2 tsp (11 g) finely grated ginger
• 1 tsp (6 g) chili crisp (adjust to spice preference)
• 2 tbsp (16 g) sesame oil
• Kosher salt

Instructions

1. Step 1: Bring a pot of water to a boil. Add the frozen edamame along with a generous pinch of kosher salt. Reduce heat to medium and cook for 3 minutes, or until some edamame float to the surface. Drain and immediately rinse with cold water to stop cooking.
2. Step 2: Wash and pat dry the snap peas. Thinly slice them on a bias and place in a serving bowl. Add the cilantro, scallions, and blanched edamame. Pour the lemon juice over and set aside.
3. Step 3: In a heat-proof bowl or jar, combine toasted sesame seeds, honey, grated ginger, and chili crisp.
4. Step 4: Heat the sesame oil in a pan over high heat until it shimmers and appears watery. Carefully pour the hot oil over the ingredients in the bowl to flash cook the ginger and release the flavors. Stir well.
5. Step 5: Pour the dressing over the salad. Sprinkle with a generous pinch of kosher salt and toss to combine. Adjust seasoning if needed and serve immediately.

Tips & Variations

• For extra crunch, top the salad with crispy fried rice or toasted nuts.
• Replace snap peas with snow peas or sugar snap peas for a slightly different texture.
• Use your favorite chili crisp brand and adjust the amount to match your preferred spice level.
• Serve alongside sticky teriyaki salmon or with steamed short-grain rice for a complete meal.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with the dressing just before serving to maintain crispness. Reheat is not recommended as the fresh vegetables lose their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh edamame instead of frozen?

Yes, fresh edamame can be used. Just blanch them briefly in boiling water until tender, similar to the frozen ones.

What can I substitute if I don’t have chili crisp?

If you don’t have chili crisp, you can use chili oil or a mix of chili flakes and sesame oil for a similar spicy flavor, though the texture and complexity may vary.