Description
A vibrant and flavorful chili crisp snap pea salad featuring blanched edamame, fresh snap peas, and an aromatic sesame oil dressing infused with ginger, honey, and chili crisp. This refreshing salad offers a perfect balance of spicy, sweet, and tangy notes, making it an excellent side dish or light meal, especially paired with Asian-inspired dishes.
Ingredients
Scale
Salad 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
Dressing Ingredients
- 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 based on spice preference)
- 2 tbsp (16 g) sesame oil
- Kosher salt, to taste
Instructions
- Blanch the Edamame: Bring a pot of water to a boil, adding a generous pinch of kosher salt. Add the frozen shelled edamame and reduce heat to medium. Cook for 3 minutes or until some edamame beans float to the surface. Drain immediately and rinse under cold water to halt cooking.
- Prep the Peas and Greens: Rinse the snap peas thoroughly and pat dry. Thinly slice them on a bias to enhance texture and flavor. In a serving bowl, combine the sliced snap peas, chopped cilantro, sliced scallions, and blanched edamame. Drizzle with lemon juice and set aside.
- Make the Dressing: In a heatproof bowl or jar, add toasted sesame seeds, honey, grated ginger, and chili crisp. Heat sesame oil in a pan over high heat until shimmering and watery in appearance to indicate it is hot but not burnt. Pour hot oil over the aromatics to flash cook the ginger and meld the flavors. Stir the dressing thoroughly.
- Finish and Serve: Pour the dressing over the salad mixture. Sprinkle a generous pinch of kosher salt and toss gently to combine all ingredients well. Adjust salt to taste. Serve immediately. This salad pairs wonderfully with sticky teriyaki or chili crisp salmon, short-grain rice, or topped with crispy rice for added texture.
Notes
- Thinly slicing snap peas on a bias enhances their flavor and texture.
- Adjust chili crisp quantity based on desired spiciness.
- Blanching edamame ensures they are tender but retain a firm texture.
- Serve salad immediately to enjoy fresh crispness; leftovers may lose texture.
- Can be served as a side dish for grilled or pan-seared fish to complement flavors.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
Keywords: Chili crisp salad, snap pea salad, edamame salad, sesame dressing, Asian salad, fresh vegetable salad, spicy salad
