Chili Crisp Snap Pea Salad Recipe

Introduction

This Chili Crisp Snap Pea Salad is a vibrant, flavorful side dish that combines crisp snap peas and tender edamame with a spicy, aromatic dressing. Ready in just 20 minutes, it’s perfect for a quick, refreshing salad with a kick.

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 and add a generous pinch of kosher salt. Add the frozen edamame and reduce heat to medium. Cook for 3 minutes or until some edamame float to the top. Drain and rinse with cold water to stop cooking.
2. Step 2: Wash and dry the snap peas. Thinly slice them on a bias and place in a serving bowl. Add the chopped cilantro, sliced scallions, and cooked edamame. Pour the lemon juice over the mixture 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, indicating it is hot but not burnt.
4. Step 4: Carefully pour the hot sesame oil over the bowl of aromatics, allowing the ginger and spices to flash cook and release their flavors. Stir well to combine.
5. Step 5: Pour the dressing over the salad, sprinkle with a generous pinch of kosher salt, and toss to combine. Taste and adjust salt as needed. Serve immediately with sticky teriyaki or chili crisp fish like salmon, alongside sticky short-grain rice, or topped with crispy rice for extra crunch.

Tips & Variations

• For a milder salad, reduce the amount of chili crisp or omit it altogether.
• Try adding toasted nuts such as sliced almonds or cashews for added texture.
• If you can’t find fresh snap peas, sugar snap peas or snow peas work as good substitutes.
• Use fresh lemon juice for the best bright flavor in the dressing.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The dressing may separate; simply toss well before serving. It’s best enjoyed fresh, but you can gently reheat the salad without dressing if desired and then toss with dressing before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can prepare the salad ingredients ahead but toss them with the dressing just before serving to keep the snap peas crisp.

What can I use if I don’t have chili crisp?

If you don’t have chili crisp, substitute with chili oil or a pinch of red pepper flakes mixed into the dressing to maintain that spicy kick.