Chili Crisp Snap Pea Salad Recipe
A vibrant and crunchy Chili Crisp Snap Pea Salad featuring blanched edamame, fresh snap peas, and a flavorful chili crisp sesame dressing. This refreshing salad is quick to prepare, combining bright citrus, spicy chili oil, and toasted sesame for a perfect balance of heat and freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Gluten Free
Ingredients
Scale
Vegetables
- 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
Dressing
- 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
- 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. Add the frozen shelled edamame to the boiling water, reduce heat to medium, and cook for 3 minutes or until some beans start floating to the surface. Drain and immediately rinse with cold water to stop cooking.
- Prepare the peas and greens. Wash and pat dry the snap peas. Thinly slice them on a bias, then place into a serving bowl along with chopped cilantro, sliced scallions, and the blanched edamame. Pour the lemon juice over this mixture and set aside.
- Make the dressing. Combine toasted sesame seeds, honey, grated ginger, and chili crisp in a heat-proof bowl or jar. Heat the sesame oil in a pan over high heat until it shimmers and looks watery but not burnt. Immediately pour the hot oil over the chili and aromatics mixture to flash cook the ginger and release flavors. Stir the dressing well.
- Assemble and serve. Pour the dressing over the salad, add a generous pinch of kosher salt, and toss to combine thoroughly. Adjust salt if needed. Serve the salad immediately. Pairs well alongside sticky teriyaki or chili crisp salmon, short-grain rice, or topped with crispy rice for added crunch.
Notes
- Thinly slicing snap peas on a bias enhances their flavor and texture in the salad.
- Adjust the amount of chili crisp according to your preferred spice level.
- Make sure to flash cool the edamame after blanching to maintain a crisp texture and bright color.
- Serve immediately after dressing to preserve the fresh crunch of the vegetables.
- This salad pairs beautifully with Asian-inspired dishes such as teriyaki salmon or sticky rice.
Keywords: chili crisp, snap pea salad, edamame salad, sesame dressing, healthy salad, Asian salad, spicy salad, quick salad, fresh vegetables, vegetarian
Find it online: https://cheframiflavor.com/chili-crisp-snap-pea-salad-recipe/
