Chili Crisp Snap Pea Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenbyrita.com/chili-crisp-snap-pea-salad-recipe/
