Chili Crisp Snap Pea Salad Recipe

Introduction

This Chili Crisp Snap Pea Salad is a vibrant and refreshing dish with a perfect balance of heat, sweetness, and crunch. Featuring snap peas, edamame, and a flavorful chili crisp dressing, it’s a quick and tasty side that pairs wonderfully with fish or rice.

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 your spice level)
• 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 the heat to medium and cook for 3 minutes or until some beans start to float. Drain and rinse with cold water immediately to stop the 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 chopped cilantro, sliced scallions, and blanched edamame. Pour over the lemon juice and set aside.
3. Step 3: In a heat-proof bowl or jar, combine toasted sesame seeds, honey, grated ginger, and chili crisp. Heat the sesame oil in a pan over high heat until it shimmers and looks watery. Pour the hot oil over the bowl of aromatics to flash cook the ginger and enhance flavors. Stir well.
4. Step 4: Pour the dressing over the salad and sprinkle with a generous pinch of salt. Toss everything together to combine. Adjust salt to taste and serve immediately.

Tips & Variations

• Slice snap peas on a bias for a nicer texture and flavor.
• Use your favorite chili crisp and adjust the amount to control spiciness.
• Serve the salad alongside sticky teriyaki salmon or top with crispy rice for added crunch.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss together just before serving to maintain the crisp texture of the snap peas.

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; simply boil them until tender and then proceed as directed.

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

You can substitute with chili oil or a mix of chili flakes and a little sesame oil, though the flavor will be less complex.

Chili Crisp Snap Pea Salad Recipe

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4.9 from 68 reviews

This vibrant Chili Crisp Snap Pea Salad combines the crunch of thinly sliced snap peas and blanched edamame with a flavorful dressing of chili crisp, ginger, and toasted sesame oil. Enhanced by fresh cilantro and scallions, this refreshing salad offers a perfect balance of spicy, tangy, and sweet flavors, making it an ideal side dish or light meal to accompany Asian-inspired entrees.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Greens

• 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

Dressing

• 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, to taste

Instructions

1. Blanch the Edamame: Bring a pot of water to a boil and add a generous pinch of kosher salt. Add the frozen shelled edamame and reduce the heat to medium. Cook for 3 minutes or until some beans start to float to the surface. Drain the edamame and rinse immediately under cold water to stop the cooking process and preserve their bright green color.
2. Prep the Snap Peas and Greens: Wash and pat dry the snap peas. Thinly slice them on a bias, which enhances their flavor and texture. In a serving bowl, combine the sliced snap peas, blanched edamame, finely chopped cilantro, and thinly sliced scallions. Pour the lemon juice over this mixture and set aside.
3. Make the Dressing: In a heat-proof bowl or jar, combine the toasted sesame seeds, honey, grated ginger, and chili crisp. Heat the sesame oil in a pan over high heat until it shimmers and appears watery, indicating it is hot but not burnt. Carefully pour the hot oil over the mixture to flash cook the ginger and intensify the flavors. Stir the dressing well to integrate all ingredients.
4. Finish and Serve: Pour the prepared dressing over the salad mixture. Sprinkle generously with kosher salt and toss thoroughly to combine all the elements. Taste and adjust seasoning if needed. Serve immediately as a refreshing side, pairing nicely with teriyaki or chili crisp-glazed salmon, sticky short-grain rice, or topped with crispy rice for additional texture.

Notes

• For a milder version, reduce the chili crisp quantity to suit your spice tolerance.
• Using frozen shelled edamame makes prep quick, but fresh can be used if available.
• Slicing snap peas on a bias enhances their flavor and contributes to a more interesting texture.
• This salad is best served immediately to maintain the crispness of the vegetables.
• Pair it with grilled or pan-seared fish and steamed rice for a complete meal.

Keywords: Chili Crisp Snap Pea Salad, snap peas, edamame salad, sesame dressing, Asian salad, chili crisp salad, healthy side dish