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
Scale
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.
