Description
This vibrant Chili Crisp Snap Pea Salad combines crisp snap peas, tender edamame, fresh cilantro, and scallions tossed in a spicy, aromatic chili crisp dressing. The dressing features toasted sesame seeds, honey, fresh ginger, and sesame oil heated to release deep flavors, creating a perfect balance of heat, sweetness, and zest. Ready in just 20 minutes, this refreshing salad is ideal as a light side dish or a flavorful accompaniment to fish or rice dishes.
Ingredients
Scale
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 level)
- 2 tbsp (16 g) sesame oil
Instructions
- Blanch the edamame: Bring a pot of water to a boil and add a generous pinch of kosher salt. Add the frozen shelled edamame and reduce heat to medium. Let cook for 3 minutes or until some beans start to float. Drain the edamame and rinse immediately with cold water to stop the cooking process.
- Prep the peas and greens: Wash and pat dry the snap peas. Thinly slice them on a bias to enhance their texture and flavor. In a serving bowl, combine the sliced snap peas, cilantro, scallions, and blanched edamame. Pour the lemon juice over the mixture and set aside.
- Make the dressing: 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 appears watery, indicating it is hot but not burnt. Carefully pour the hot oil over the bowl of aromatics to flash-cook the ginger and release their flavors. Stir the mixture well.
- Finish and serve: Pour the dressing over the prepared salad and sprinkle with a generous pinch of kosher salt. Toss everything together to combine thoroughly. Taste and adjust salt if needed. Serve the salad immediately alongside sticky teriyaki or chili crisp salmon, with sticky short-grain rice, or topped with crispy rice for added crunch.
Notes
- Thinly slicing the snap peas on a bias enhances their texture and flavor.
- Adjust chili crisp quantity depending on your preferred spice level.
- Rinsing the edamame in cold water after blanching stops the cooking process and keeps them crisp.
- This salad can be served as a refreshing side dish or paired with Asian-inspired mains like fish and rice.
- Use toasted sesame seeds for maximum nutty flavor in the dressing.
- Serve immediately to retain the snap peas’ crunch and the salad’s fresh flavors.
