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Chili Crisp Snap Pea Salad Recipe

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4.1 from 28 reviews

This crunchy chili crisp snap pea salad features fresh spring ingredients like crisp snap peas and scallions, combined with blanched edamame and a vibrant, aromatic chili crisp dressing. Light yet satisfying, this salad is perfect for a warm spring day or as a refreshing side to an Asian-inspired meal.

  • Total Time: 20 minutes
  • Yield: 2–3 servings

Ingredients

Vegetables & Herbs

  • 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 level)
  • 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 heat to medium. Cook for 3 minutes or until some beans float to the surface. Drain and immediately rinse with cold water to stop cooking.
  2. Prep the peas and greens: Wash snap peas and pat dry. Thinly slice the snap peas on a bias and transfer to a serving bowl. Add chopped cilantro, sliced scallions, and blanched edamame. Pour lemon juice over the mixture and set aside.
  3. Make the dressing: In a heatproof bowl or jar, combine toasted sesame seeds, honey, grated ginger, and chili crisp. Heat sesame oil in a pan over high heat until shimmering and watery in appearance. Carefully pour the hot oil over the bowl of aromatics to flash cook the ginger and amplify flavors. Stir well to combine.
  4. Finish and serve: Pour the warm dressing over the salad. Sprinkle generously with kosher salt and toss to combine. Adjust seasoning if necessary and serve immediately. This salad pairs beautifully with sticky teriyaki salmon, short-grain rice, or topped with crispy rice for added texture.

Notes

  • Thinly slicing snap peas on a bias enhances their flavor and texture.
  • Adjust the amount of chili crisp to suit your desired spice level.
  • Blanching edamame preserves their vibrant color and keeps them tender-crisp.
  • Serve the salad immediately after dressing to maintain crispness.
  • Great as a light main dish or a side salad with Asian-inspired meals.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dinner, Salads
  • Method: Stovetop
  • Cuisine: Chinese, American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/chili-crisp-snap-pea-salad-recipe/