Chili Crisp Snap Pea Salad Recipe
Introduction
This Chili Crisp Snap Pea Salad is a vibrant and crunchy dish bursting with fresh flavors and a spicy kick. Perfect as a refreshing side or a light lunch, it combines tender edamame, crisp snap peas, and a zesty, aromatic dressing that livens up any 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, to taste
Instructions
- 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 start to float to the top. Drain and rinse immediately with cold water to stop the cooking process.
- Step 2: Wash the snap peas and pat them dry. Slice the snap peas thinly on a bias and add them to a serving bowl along with the chopped cilantro, sliced scallions, and cooked edamame. Pour the lemon juice over and set aside.
- 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. Pour the hot oil over the mixture, which will flash cook the ginger and enhance all the flavors. Stir well.
- Step 4: Pour the dressing over the salad, sprinkle a generous pinch of kosher salt, and toss to combine. Adjust salt if needed. Serve immediately, with options like sticky teriyaki salmon, short-grain rice, or topped with crispy rice for extra crunch.
Tips & Variations
- For milder heat, reduce the amount of chili crisp or substitute with a mild chili oil.
- Adding crispy fried shallots or toasted nuts can add extra texture and flavor.
- Use fresh snap peas if available, and slice them thinly for the best crunchy texture and presentation.
- Serve the salad chilled or at room temperature based on preference.
Storage
Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with the dressing just before serving to keep the peas crisp and fresh. Reheat is not recommended for this salad, as it’s best enjoyed fresh.
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 blanch them until tender, usually for about 3-5 minutes, then proceed with the recipe as directed.
What is chili crisp and can I substitute it?
Chili crisp is a spicy chili oil with crispy bits, often made with chili flakes, garlic, and fried shallots. If you don’t have it, you can substitute with chili oil or a mix of chili flakes and toasted garlic for a similar flavor profile.
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Chili Crisp Snap Pea Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A vibrant and flavorful Chili Crisp Snap Pea Salad featuring crunchy snap peas, tender blanched edamame, fresh herbs, and a spicy, aromatic dressing made with chili crisp, ginger, and toasted sesame oil. This refreshing salad makes a perfect side dish or a light meal, pairing wonderfully with grilled fish or rice dishes.
Ingredients
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 spice preference)
- 2 tbsp (16 g) sesame oil
- Kosher salt, to taste
Instructions
- Blanch the edamame: Bring a pot of water to a boil and add the frozen shelled edamame along with a generous pinch of kosher salt. Reduce the heat to medium and cook for 3 minutes, or until some edamame beans start to float to the top. Drain and rinse immediately with cold water to stop the cooking process and keep them vibrant and tender.
- Prep the peas and greens: Wash the snap peas and pat them dry thoroughly. Thinly slice the snap peas on a bias, which enhances their flavor and texture. In a serving bowl, combine the sliced snap peas, blanched edamame, chopped cilantro, and thinly sliced scallions. Pour the lemon juice over the mixture and set aside to allow the flavors to meld.
- 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 pan over high heat until it shimmers and looks watery — a sign it is hot but not burnt. Carefully pour the hot oil over the bowl of aromatics. This flash cooks the ginger and intensifies the flavors. Stir the mixture well until fully combined.
- Finish and serve: Pour the dressing over the salad ingredients, add a generous pinch of kosher salt, and toss everything together to coat evenly. Taste and adjust seasoning as needed. Serve immediately for the freshest texture and flavor. This salad pairs beautifully with sticky teriyaki or chili crisp salmon, short-grain rice, or topped with crispy rice for added crunch.
Notes
- Adjust the chili crisp quantity to control the spiciness according to preference.
- For extra texture, top the salad with crispy rice or toasted nuts.
- This salad is best served fresh; the snap peas stay crisp and the dressing flavorful when eaten immediately.
- Use freshly grated ginger and high-quality sesame oil for the best aromatic impact.
- Leftover salad can be stored refrigerated for up to one day but may lose its crispness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
Keywords: Chili Crisp Snap Pea Salad, Edamame Salad, Spicy Asian Salad, Sesame Dressing Salad, Healthy Side Dish
