Name: Chili Crisp Snap Pea Salad Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Asian
Ingredients: 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; 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

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Introduction

This Chili Crisp Snap Pea Salad is a vibrant and flavorful dish that combines crisp snap peas with a spicy, aromatic dressing. The crunchy edamame and fresh herbs create a refreshing contrast, making it perfect as a side or light lunch.

A white bowl filled with four different layers of green vegetables, all neatly placed side by side. Starting with bright medium-green chopped herbs on the left, followed by small bright green soybeans in the front bottom section, topped by light green thinly sliced scallions with a soft texture in the middle, and lastly darker green sliced snap peas on the right. The bowl sits on a white marbled surface with a few soybeans scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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 your spice level)
2 tbsp (16 g) sesame oil
Kosher salt

Instructions

Step 1: Bring a pot of water to a boil and add a generous pinch of kosher salt. Add the frozen edamame and reduce heat to medium. Cook for 3 minutes or until some beans float to the top. Drain and rinse immediately with cold water to stop cooking.
Step 2: Wash the snap peas and pat them dry. Thinly slice the snap peas on a bias and place them in a serving bowl. Add the chopped cilantro, sliced scallions, and blanched edamame. Pour the lemon juice over the mixture and set aside.
Step 3: In a heat-proof bowl or jar, combine 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. Carefully pour the hot oil over the aromatics to flash cook them and enhance their flavors. Stir well.
Step 4: Pour the dressing over the salad, add a generous pinch of kosher salt, and toss to combine. Taste and adjust the seasoning if needed. Serve immediately alongside sticky teriyaki or chili crisp fish, sticky short-grain rice, or topped with crispy rice for extra crunch.

Tips & Variations

Adjust the amount of chili crisp to suit your heat preference, or substitute with chili oil or flakes for a different spicy kick.
Try adding toasted nuts or seeds for added texture and flavor.
Use fresh snap peas when in season for the best crunch and sweetness.
For a vegan version, ensure the honey is replaced with maple syrup or agave.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. The snap peas are best enjoyed fresh for maximum crunch, but the salad can be gently stirred before serving again. Avoid reheating; serve chilled or at room temperature.

How to Serve

A white bowl filled with a fresh green salad made of thinly sliced snap peas and edamame beans mixed together, sprinkled with small white sesame seeds and bits of red chili flakes, all coated lightly with a glossy dark soy or dressing, showing layers of crisp, bright green slices and round beans, with small green herbs scattered throughout. The bowl sits on a white marbled surface with a few small salad pieces and dressing drips around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh edamame instead of frozen?

Yes, fresh edamame can be used. Simply shell and blanch them in boiling salted water for 3-4 minutes until tender, then proceed with the recipe.

What if I don’t have chili crisp on hand?

You can substitute with chili oil, crushed red pepper flakes, or a small amount of hot sauce to add spice. Adjust the quantity to taste to avoid overpowering the salad.