Chili Crisp Snap Pea Salad
A refreshing salad featuring crunchy snap peas, creamy edamame, and a spicy chili crisp dressing. Perfect as a light meal or side dish.
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.
Notes
This salad can be served chilled or at room temperature and pairs well with grilled proteins or sticky rice. For added crunch, top with crispy rice. For leftovers, store in an airtight container in the refrigerator for up to 2 days, keeping the dressing separate until serving.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 16gProtein: 8gFat: 10gSaturated Fat: 1gSodium: 300mgFiber: 5gSugar: 4g
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