Chili Crisp Snap Pea Salad Recipe

Introduction

This Chili Crisp Snap Pea Salad is a vibrant and flavorful side dish that comes together in just 20 minutes. Featuring crisp snap peas, tender edamame, and a zesty chili-infused dressing, it’s perfect for adding a fresh, spicy crunch to your meal.

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 of the beans begin to float. Drain and immediately rinse with cold water to stop the cooking.
2. Step 2: Wash and pat dry the snap peas. Slice them thinly on a bias and place in a serving bowl along with the cilantro, scallions, and cooled edamame. Pour the lemon juice over and set aside.
3. Step 3: 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 looks watery. Carefully pour the hot oil over the ingredients to flash cook the ginger and release the flavors. Stir thoroughly.
4. Step 4: Pour the dressing over the salad. Sprinkle with a generous pinch of kosher salt and toss to combine. Adjust seasoning as needed and serve immediately alongside fish, rice, or as a crunchy topping.

Tips & Variations

• For extra crunch, top the salad with crispy rice or toasted nuts like almonds or cashews.
• Use your favorite chili crisp and adjust the quantity to match your desired spice level.
• Substitute snap peas with snow peas or thinly sliced green beans if preferred.
• Serve the salad chilled or at room temperature for best flavor.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The snap peas and edamame may lose some crispness over time. To reheat, briefly warm the dressing and toss with fresh greens for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can prepare the dressing and blanch the edamame in advance. However, it’s best to combine everything shortly before serving to maintain the snap peas’ crisp texture.

What if I don’t have chili crisp on hand?

If you don’t have chili crisp, you can substitute with chili oil or a mixture of chili flakes and a little sesame oil, though the flavor profile will be slightly different.

Chili Crisp Snap Pea Salad Recipe

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★★★★★

4.7 from 128 reviews

• Author: Naomi
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Diet: Gluten Free

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Description

A vibrant and flavorful Chili Crisp Snap Pea Salad featuring blanched edamame, crisp snap peas, fresh herbs, and a spicy, aromatic dressing made with sesame oil and chili crisp. Perfect for a quick, healthy side dish or light meal with bold Asian-inspired flavors.

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Ingredients

Scale 1x2x3x

Vegetables and 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 your spice level)
• 2 tbsp (16 g) sesame oil
• Kosher salt, to taste

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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 about 3 minutes, or until some edamame beans float to the top. Drain and immediately rinse under cold water to stop cooking 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 to enhance flavor and texture. In a serving bowl, combine the sliced snap peas, chopped cilantro, sliced scallions, and blanched edamame. Pour the lemon juice over the mixture and set aside to let the flavors meld.
3. Make the Dressing: In a heatproof bowl or jar, add 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. Pour the hot oil over the ingredients in the bowl to flash cook the ginger and release the aromatics’ flavors. Stir well to combine.
4. Finish and Serve: Pour the dressing over the salad, sprinkle generously with kosher salt, and toss to combine everything evenly. Taste and adjust salt if needed. Serve immediately as a refreshing side dish. This salad pairs excellently with sticky teriyaki or chili crisp salmon, short-grain rice, or topped with crispy rice for extra crunch.

Notes

• For more heat, increase the amount of chili crisp or add fresh chili slices.
• Use thinly slicing on a bias to improve the texture and flavor experience of the snap peas.
• Flash cooking the ginger in hot sesame oil enhances the dressing’s flavor dramatically.
• This dish is best served immediately but can be refrigerated and consumed within a day.
• For a vegan version, ensure the chili crisp used is vegan-friendly and replace honey with agave syrup or maple syrup.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Asian

Keywords: Chili Crisp Salad, Snap Pea Salad, Edamame Salad, Asian Salad, Spicy Sesame Dressing, Healthy Salad