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 tender edamame and crisp snap peas tossed in a zingy, aromatic dressing, it makes a delightful side or light 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: Blanch the edamame. Bring a pot of water to a boil and add a generous pinch of kosher salt along with the frozen edamame. Reduce heat to medium and cook for 3 minutes or until some beans float to the top. Drain and rinse immediately with cold water to stop cooking.
2. Step 2: Prepare the snap peas and greens. Wash and pat dry the snap peas, then thinly slice them on a bias. In a serving bowl, combine the snap peas, cilantro, scallions, and blanched edamame. Pour over the lemon juice and set aside.
3. Step 3: Make the dressing. In a heat-proof bowl or jar, mix 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, indicating it’s hot but not burnt. Pour the hot oil over the mixture to flash cook the ginger and enhance flavors. Stir well.
4. Step 4: Finish and serve. Pour the dressing over the salad, sprinkle with a generous pinch of kosher salt, and toss to combine. Adjust salt to taste. Serve immediately, paired nicely with sticky rice or a teriyaki-glazed fish like salmon.

Tips & Variations

• For added crunch, top the salad with crispy rice or toasted nuts.
• Adjust the chili crisp amount to match your preferred spice level.
• Fresh snap peas can be substituted if you don’t have frozen edamame on hand, though blanched edamame adds extra protein and texture.

Storage

Store the salad separately from the dressing in an airtight container in the refrigerator for up to 2 days. Dress just before serving to keep the snap peas crisp. Leftovers can be gently reheated, but it’s best enjoyed fresh for optimal texture and flavor.

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 shell and blanch them using the same method before adding to the salad.

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 for a similar spicy, aromatic flavor.

Chili Crisp Snap Pea Salad Recipe

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★★★★★

4.6 from 109 reviews

A vibrant and flavorful Chili Crisp Snap Pea Salad that combines crisp snap peas, tender edamame, fresh cilantro, and scallions tossed in a warm, aromatic chili crisp dressing. The sesame oil dressing is flash-cooked with ginger and chili crisp to elevate the flavors, making it a perfect side dish or light meal with an Asian-inspired kick.

• Author: Emma
• 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

• 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 the heat to medium. Cook for 3 minutes or until some of the edamame float to the surface. Drain and immediately rinse with cold water to stop the cooking process and preserve their bright green color.
2. Prep the Peas and Greens: Wash snap peas thoroughly and pat dry. Thinly slice the snap peas on a bias (diagonal) to enhance texture and flavor. In a large serving bowl, combine the sliced snap peas, blanched edamame, finely chopped cilantro, and sliced scallions. Pour over the lemon juice and set aside to allow flavors to meld.
3. Make the Dressing: In a heat-proof bowl or jar, combine toasted sesame seeds, honey, grated ginger, and chili crisp. Heat the sesame oil in a small pan over high heat until it shimmers and appears watery, indicating it is hot but not burned. Carefully pour the hot oil over the mixture of aromatics to flash cook the ginger and bloom the spices, stirring well to combine.
4. Finish and Serve: Pour the warm dressing over the snap pea salad mixture. Sprinkle with a generous pinch of kosher salt and toss gently to combine all the ingredients and coat them evenly with the dressing. Adjust salt to taste. Serve immediately as a refreshing and crunchy side dish, perfect alongside sticky teriyaki salmon, short-grain rice, or topped with crispy rice for added texture.

Notes

• Adjust the amount of chili crisp according to your preferred spice level.
• Flash heating the sesame oil enhances the flavor but be careful not to overheat and burn the oil.
• The salad is best served immediately to maintain its crisp texture.
• Can be paired with grilled or pan-seared fish for a complete meal.
• Use thinly slicing snap peas on a bias to enhance the eating experience and flavor absorption.

Keywords: snap pea salad, chili crisp salad, edamame salad, Asian salad, sesame oil dressing, healthy salad, quick salad recipe