If you’re craving a dish that bursts with fresh crunch and lively, layered flavors, then you’re going to love the Chili Crisp Snap Pea Salad: A Crunchy Spring Sensation Recipe. This vibrant salad combines the snap peas’ crisp sweetness with the fiery kick of chili crisp, balanced by zesty lemon and toasted sesame. It’s the kind of recipe that feels like a celebration of spring in every bite, quick to prepare but impossible to forget once you’ve tasted it.
Ingredients You’ll Need
Every ingredient in this salad plays a starring role, adding texture, brightness, and that irresistible hint of spice. Simple but essential, these ingredients come together harmoniously to create a dish that’s as beautiful in color as it is refreshing in taste.
- 2 cups Snap Peas: Freshness and crunch are the stars here; slicing them on a bias unlocks extra flavor and makes each bite more satisfying.
- 1 cup Edamame: Using frozen edamame that’s quickly blanched adds a buttery texture and a subtle nuttiness that complements the snap peas.
- 2 tablespoons Scallions: They bring a mild onion flavor and a splash of green freshness; if you’re out, chives make a perfect substitute.
- 1/4 cup Cilantro: Adds an herbal brightness that lifts the entire salad; parsley works well if cilantro isn’t your thing.
- 3 tablespoons Lemon Juice: Delivers zesty tang and vibrancy; rice wine vinegar is a lovely alternative for a different kind of acidity.
- 2 tablespoons Toasted Sesame Seeds: These add toasty depth and crunch; sunflower seeds can be swapped in if allergies are a concern.
- 1 tablespoon Honey: For a hint of natural sweetness that balances the heat; maple syrup makes this salad vegan-friendly without missing a beat.
- 1 tablespoon Ginger: Freshly grated for warmth and bite, but ground ginger works in a pinch if you don’t have fresh on hand.
- 2 tablespoons Chili Crisp: This fiery condiment is absolutely essential—it infuses the salad with complex heat and umami that make it unforgettable.
- 3 tablespoons Sesame Oil: Use unseasoned sesame oil to pour hot over the dressing ingredients, unlocking nutty aromas that amplify all the flavors.
How to Make Chili Crisp Snap Pea Salad: A Crunchy Spring Sensation Recipe
Step 1: Cook the Edamame
Start by bringing a medium pot of salted water to a lively boil. Toss in the frozen edamame and cook them just until they begin to float—around three minutes. This ensures they’re tender but still have a bite. Drain them promptly and rinse under cold water to halt cooking so they stay perfectly firm and vibrant green.
Step 2: Prep the Snap Peas and Herbs
While your edamame cool, rinse the snap peas thoroughly and pat them dry. Slicing them on a bias not only looks elegant but also enhances their tender crunch and how well they carry flavor. Add the snap peas, cooled edamame, chopped cilantro, and scallions into a large serving bowl. Drizzle with lemon juice and give everything a gentle toss to mix the fresh components beautifully.
Step 3: Make the Chili Crisp Dressing
In a heat-proof bowl, combine the toasted sesame seeds, honey, freshly grated ginger, and the star ingredient, chili crisp. Now gently heat the sesame oil in a small pan over medium heat until it’s shimmering but not smoking. Pour the hot oil over the seasoning mixture in the bowl—this sizzle releases aromas and infuses every element with deep, robust flavor. Stir until this dressing is fully combined and irresistible.
Step 4: Toss and Serve
Pour the warm dressing evenly over your snap pea mixture. Sprinkle a little salt, then toss all the ingredients thoroughly so each snap pea is luxuriously coated with the spicy, sweet, and nutty dressing. Serve immediately to enjoy that fresh, crunchy sensation that makes this dish shine so brightly.
How to Serve Chili Crisp Snap Pea Salad: A Crunchy Spring Sensation Recipe
Garnishes
For a final flourish, sprinkle extra toasted sesame seeds or a handful of chopped roasted peanuts for added crunch and nutty richness. A few lime wedges on the side invite a fresh squeeze of citrus, brightening the salad even more and adding an interactive element at the table.
Side Dishes
This salad shines alongside grilled chicken or fish, perfectly balancing heavier proteins with its zesty freshness. Pair it with steamed jasmine rice or quinoa to round out a light and colorful meal that keeps energy high and palates happy.
Creative Ways to Present
Serve the Chili Crisp Snap Pea Salad in individual small bowls or pretty glass jars for an eye-catching appetizer at parties. For a more casual vibe, pile it onto crunchy lettuce leaves to create crisp, handheld salad cups. Either way, it looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have any salad leftover, store it in an airtight container in the refrigerator—but keep in mind the snap peas maintain their best crunch only when fresh. Best enjoyed within 1-2 days.
Freezing
This salad isn’t suitable for freezing because the snap peas and crunchy texture would become soggy and lose their vibrant appeal once thawed. Fresh is definitely best here.
Reheating
Since the salad is served cold to preserve its crunch and freshness, reheating is not recommended. Instead, stir the salad again to redistribute the dressing just before serving if it has sat for a while.
FAQs
Can I use a different vegetable instead of snap peas?
Absolutely! Snow peas or thinly sliced green beans make great alternatives, offering similar crunch and a fresh, grassy flavor that complements the dressing well.
Is chili crisp always spicy?
Most chili crisps are indeed spicy, but the heat level can vary by brand. If you prefer milder dishes, start with less chili crisp and adjust to taste.
Can this salad be made vegan?
Yes! Simply swap the honey for maple syrup or agave nectar to keep it sweet without any animal products. The rest of the ingredients are naturally vegan.
How long does it take to prepare this salad?
From start to finish, this salad takes around 18 minutes—a perfect quick recipe when you want something refreshing, crunchy, and full of bold flavors without any fuss.
What is the best way to slice snap peas?
Slicing snap peas on a diagonal or bias enhances their tenderness and texture. It also creates a more visually interesting salad with elongated, elegant shapes throughout.
Final Thoughts
If you’re searching for a recipe that celebrates the joyous crunch of spring with a splash of spicy complexity, the Chili Crisp Snap Pea Salad: A Crunchy Spring Sensation Recipe is pure magic. It’s easy to make, delightfully fresh, and absolutely bursting with flavor that feels both uplifting and satisfying. I can’t wait for you to try it and see why it’s one of my all-time favorites to share!
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Vegetarian
Description
This Chili Crisp Snap Pea Salad is a vibrant and crunchy spring salad bursting with fresh snap peas, tender edamame, and a flavorful dressing featuring chili crisp and toasted sesame oil. It combines a perfect balance of heat, tanginess, and sweetness, making it a refreshing and satisfying option for a quick, healthy meal or side dish.
Ingredients
Salad Ingredients
- 2 cups snap peas, sliced on a bias
- 1 cup frozen edamame, blanched
- 2 tablespoons scallions, chopped
- 1/4 cup cilantro, chopped (optional: substitute with parsley)
Dressing Ingredients
- 3 tablespoons lemon juice (or rice wine vinegar)
- 2 tablespoons toasted sesame seeds (or sunflower seeds)
- 1 tablespoon honey (or maple syrup for vegan option)
- 1 tablespoon fresh ginger, grated (or ground ginger)
- 2 tablespoons chili crisp
- 3 tablespoons sesame oil, unseasoned
- Salt, to taste
Instructions
- Cook the Edamame: Bring a medium pot of salted water to a boil. Add the frozen edamame and cook for about 3 minutes or until they float to the surface. Drain the edamame and immediately rinse under cold water to stop the cooking process and preserve a tender-crisp texture.
- Prepare the Snap Peas and Vegetables: Meanwhile, rinse the snap peas thoroughly and pat dry with a towel. Slice each snap pea on a bias to enhance flavor and texture. In a large serving bowl, combine the sliced snap peas, cooled edamame, chopped cilantro, and scallions. Drizzle with lemon juice and toss gently to mix the fresh ingredients evenly.
- Make the Dressing: In a heat-proof bowl, combine toasted sesame seeds, honey, grated fresh ginger, and chili crisp. Heat the sesame oil in a small pan over medium heat until shimmering, then carefully pour the hot oil over the mixture. Stir well until all dressing components are blended and fragrant.
- Dress and Serve: Pour the prepared dressing over the snap pea mixture. Sprinkle salt to taste and toss thoroughly ensuring the salad is evenly coated. Serve immediately to enjoy the salad’s fresh crunch and vibrant flavors at their peak.
Notes
- Substitute rice wine vinegar for lemon juice for a different tangy flavor profile.
- Use maple syrup instead of honey to make this salad vegan.
- If allergic to sesame, replace toasted sesame seeds with sunflower seeds and sesame oil with a neutral oil like avocado oil.
- Slicing snap peas on a bias enhances their texture and flavor absorption.
- This salad is best served immediately to maintain freshness and crunch.
