Description
A vibrant and flavorful Chili Crisp Snap Pea Salad combining crunchy snap peas, tender edamame, fresh herbs, and a spicy, aromatic dressing made with sesame oil, ginger, honey, and chili crisp. This quick and easy salad can be served as a refreshing side or paired with fish or rice for a complete meal.
Ingredients
Salad
- 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
Dressing
- 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
- Kosher salt, to taste
Instructions
- Blanch the edamame: Bring a pot of water to a boil and add a generous pinch of kosher salt along with the frozen shelled edamame. Reduce the heat to medium and cook for 3 minutes, or until some beans float to the surface. Drain immediately and rinse with cold water to stop cooking.
- Prepare the snap peas and greens: Wash and pat dry the snap peas. Thinly slice them on a bias for enhanced flavor and texture. In a serving bowl, combine the sliced snap peas, chopped cilantro, scallions, and the blanched edamame. Add the lemon juice and gently toss to combine, then set aside.
- Make the dressing: In a heat-proof bowl or jar, mix 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 but not burnt. Carefully pour the hot oil over the bowl of aromatics to flash-cook the ginger and release the flavors. Stir well to blend the dressing.
- Finish and serve: Pour the dressing over the salad ingredients, sprinkle with a generous pinch of kosher salt, and toss thoroughly to coat everything evenly. Adjust salt to taste. Serve immediately as a refreshing side dish or pair with sticky teriyaki or chili crisp salmon, sticky short-grain rice, or garnish with crispy rice for additional crunch.
Notes
- Thinly slicing snap peas on a bias enhances their flavor and texture.
- Use your favorite chili crisp and adjust the quantity to control the spiciness.
- Quickly rinsing the blanched edamame in cold water stops the cooking process and preserves color and texture.
- This salad pairs beautifully with fish or sticky rice for a complete meal.
- For added crunch, consider topping with crispy rice or toasted nuts.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian Fusion
