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
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 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
