Why Make This Recipe
Chili Crisp Snap Pea Salad is a refreshing and vibrant dish that brings together crunchy snap peas and creamy edamame with a flavorful dressing. This salad is perfect for a light meal or as a side dish. The combination of fresh ingredients and a spicy kick from the chili crisp makes it a crowd-pleaser. It’s not only delicious but also packed with nutrients, making it a great choice for anyone looking to eat healthy.
How to Make Chili Crisp Snap Pea 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
- 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 (use your favorite chili crisp and adjust to your spice level)
- 2 tbsp (16 g) sesame oil
- Kosher salt
Directions
Start by bringing a pot of water to a boil. Add the frozen edamame and a generous pinch of kosher salt. Cook for about 3 minutes or until some of the beans float to the top. Drain the edamame and rinse with cold water to stop further cooking.
Wash the snap peas and pat them dry. Cut the snap peas on a bias; this slicing method enhances their taste. Place them in a serving bowl along with the chopped cilantro, sliced scallions, and cooked edamame. Drizzle the lemon juice over everything and set it aside.
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. Carefully pour the hot oil over the aromatic mixture to flash cook the ginger, boosting the flavors. Mix everything well.
Drizzle the dressing over the salad and add a good pinch of salt. Toss the salad to combine. Taste and adjust the salt if needed. Serve immediately. This salad pairs wonderfully with sticky teriyaki fish like salmon or can be enjoyed with sticky short-grain rice. For added crunch, top with crispy rice.
How to Serve Chili Crisp Snap Pea Salad
Serve this salad as a refreshing side dish or as a light main course. You can enjoy it chilled or at room temperature. Pair it with grilled proteins or a bowl of rice for a complete meal. Don’t hesitate to use it as a topping on rice bowls, or serve it along with your favorite Asian-inspired dishes.
How to Store Chili Crisp Snap Pea Salad
To store leftovers, place the salad in an airtight container in the refrigerator. It is best enjoyed fresh, but you can keep it for up to 2 days. If you plan to store it, consider keeping the dressing separate until you are ready to eat. This will help maintain the crunchiness of the snap peas.
Tips to Make Chili Crisp Snap Pea Salad
- Make sure to rinse and pat dry the snap peas well before slicing to avoid excess moisture.
- Adjust the amount of chili crisp based on your spice preference; feel free to start with less and add more as needed.
- Adding other vegetables like bell peppers or cucumbers can provide extra crunch and flavor.
Variation
You can switch out the edamame for chickpeas or cooked quinoa for a different protein option. Feel free to add nuts, like chopped peanuts or cashews, for an additional crunchy texture.
FAQs
Q: Can I use fresh edamame instead of frozen?
A: Yes, you can use fresh edamame; just be sure to cook them until tender.
Q: Is it necessary to slice the snap peas on a bias?
A: While you can skip this step, slicing the snap peas on a bias enhances their flavor and presentation.
Q: Can I make this salad ahead of time?
A: It’s best to eat this salad fresh. However, you can prepare the ingredients ahead and mix them right before serving for the best texture and taste.
Chili Crisp Snap Pea Salad
Ingredients
Main Ingredients
- 1 cup frozen shelled edamame 140 g
- 1 package snap peas, thinly sliced on a bias 6.5 oz or 180 g
- 1/4 cup cilantro, finely chopped packed
- 4 scallions, thinly sliced on a bias
- 1 tbsp lemon juice 10 g
- 2 tsp toasted sesame seeds 3 g
- 2 tsp honey 10 g
- 2 tsp finely grated ginger 11 g
- 1 tsp chili crisp adjust to taste
- 2 tbsp sesame oil 16 g
- to taste Kosher salt
Instructions
Preparation
- Bring a pot of water to a boil. Add the frozen edamame and a pinch of kosher salt. Cook for about 3 minutes or until some beans float to the top. Drain and rinse with cold water to stop cooking.
- Wash and pat dry the snap peas, then slice on a bias. Place in a serving bowl with chopped cilantro, sliced scallions, and the cooked edamame. Drizzle with lemon juice.
Making the Dressing
- In a heat-proof bowl or jar, combine toasted sesame seeds, honey, grated ginger, and chili crisp.
- Heat sesame oil in a pan over high heat until it shimmers. Carefully pour it over the mixture to flash cook the ginger and enhance flavors. Mix well.
Combining
- Drizzle the dressing over the salad and add a good pinch of salt. Toss to combine and taste for seasoning. Serve immediately.