Description
This vibrant Chili Crisp Snap Pea Salad combines crunchy snap peas and tender edamame with a flavorful, spicy chili crisp dressing enhanced by toasted sesame oil, honey, and fresh ginger. Quick to prepare and bursting with texture and zest, it’s a perfect light side or a refreshing accompaniment to grilled fish or rice dishes.
Ingredients
Vegetables and Herbs
- 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 (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. Add the frozen shelled edamame and reduce heat to medium. Cook for about 3 minutes, or until some edamame float to the top. Drain and immediately rinse under cold water to stop cooking.
- Prep the peas and greens: Wash and pat dry the snap peas. Thinly slice them on a bias, then combine them in a serving bowl with the blanched edamame, finely chopped cilantro, and thinly sliced scallions. Pour lemon juice over and set aside.
- Make the dressing: In a heat-proof bowl or jar, combine toasted sesame seeds, honey, grated ginger, and chili crisp. Heat sesame oil in a pan over high heat until it shimmers and looks watery, indicating it is hot but not burnt. Carefully pour the hot oil over the aromatics in the bowl to flash cook the ginger and enhance flavors. Stir well to combine.
- Finish and serve: Pour the prepared dressing over the salad mixture. Sprinkle with kosher salt as desired and toss everything together to evenly coat. Serve immediately alongside sticky teriyaki or chili crisp fish such as salmon, sticky short-grain rice, or top with crispy rice for added crunch.
Notes
- Slicing snap peas on a bias enhances their flavor and texture in this salad.
- Adjust the amount of chili crisp based on your preferred spice level.
- Rinsing the edamame with cold water after blanching keeps them crisp and prevents overcooking.
- This salad pairs beautifully with sticky rice and fish dishes but also works well as a standalone light meal or side.
