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.
Ingredients
Scale
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
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 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.
- 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.
- 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.
- 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
