Description
A bright, crunchy Chili Crisp Snap Pea Salad packed with sweet snap peas, tender edamame, fresh herbs, and a warm sesame chili crisp dressing that delivers bold flavor and gentle heat.
Ingredients
Units
Scale
- 1 cup (140 g) frozen shelled edamame
- 1 package snap peas (about 6.5 oz / 180 g), thinly sliced on a bias
- 1/4 cup packed cilantro, finely chopped
- 4 scallions, thinly sliced on a bias
- 1 tablespoon lemon juice
- 2 teaspoons toasted sesame seeds
- 2 teaspoons honey
- 2 teaspoons finely grated ginger
- 1 teaspoon chili crisp (adjust to taste)
- 2 tablespoons sesame oil
- Kosher salt
Instructions
- Bring a pot of salted water to a boil
- Add frozen edamame and cook for about 3 minutes until some beans float
- Drain and rinse with cold water to stop cooking
- Wash and dry the snap peas
- Slice snap peas thinly on a bias and place in a large bowl
- Add cilantro, scallions, and cooked edamame
- Drizzle lemon juice over the vegetables and toss lightly
- In a heatproof bowl combine sesame seeds, honey, grated ginger, and chili crisp
- Heat sesame oil in a small pan until shimmering
- Carefully pour the hot oil over the dressing mixture
- Stir well to combine
- Pour dressing over the salad and add a pinch of kosher salt
- Toss gently until everything is evenly coated
- Taste and adjust seasoning if needed
- Serve immediately for the best texture and flavor
Notes
Use bright green, firm snap peas for the best crunch. Start with a small amount of chili crisp and adjust heat to taste. For a vegan version, replace honey with maple syrup. This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 5g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg