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Chili Crisp Snap Pea Salad Recipe

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3.9 from 4 reviews

A vibrant and tangy Chili Crisp Snap Pea Salad combining crunchy snap peas, tender edamame, fresh herbs, and a spicy, aromatic chili crisp dressing made with toasted sesame oil, honey, and ginger. Perfect as a refreshing side dish or a light lunch, this salad brings a delightful mix of textures and bold Asian-inspired flavors, ready in just 20 minutes.

Ingredients

Salad 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
  • Kosher salt, to taste

Dressing Ingredients

  • 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

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 to the pot, reduce heat to medium, and cook for about 3 minutes or until some edamame begin to float to the surface. Drain and immediately rinse under cold water to stop the cooking process and preserve a tender texture.
  2. Prepare the peas and greens: Wash the snap peas thoroughly and pat them dry. Thinly slice the snap peas on a diagonal (bias) for optimal texture and flavor. Add the sliced snap peas, chopped cilantro, scallions, and blanched edamame to a serving bowl. Drizzle with lemon juice and set aside to allow flavors to meld.
  3. Make the chili crisp dressing: In a heat-proof bowl or jar, combine toasted sesame seeds, honey, grated ginger, and chili crisp. In a small pan over high heat, warm the sesame oil until it shimmers and appears watery, indicating it is hot but not burnt. Carefully pour the hot oil over the aromatics to flash cook the ginger and enhance the flavors. Stir thoroughly to combine the dressing.
  4. Finish and serve: Pour the dressing over the salad, sprinkle with a generous pinch of kosher salt, and toss everything together to coat evenly. Adjust seasoning with salt as necessary. Serve immediately as a refreshing side, ideally alongside sticky teriyaki-glazed salmon, short-grain rice, or topped with crispy rice for added crunch.

Notes

  • Thinly slicing snap peas on a bias changes their texture and taste, making them more enjoyable.
  • Adjust the amount of chili crisp according to your desired spice level.
  • Flash cooking the aromatics with hot sesame oil intensifies the flavors and adds a delightful smoky note.
  • This salad is best served fresh to maintain the crispness of the snap peas.
  • Can be paired wonderfully with sticky rice, seafood, or used as a light vegetarian dish.

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