Chili Crisp Snap Pea Salad
An addictive, crunchy snap pea and edamame salad tossed in a fragrant, flash-heated chili crisp and ginger dressing.
- Prep Time: 20 min
- Cook Time: 3 min
- Total Time: 20 min
- Yield: 2 servings 1x
- Category: Salad
- Method: Flash-oil Dressing
- Cuisine: Asian-Fusion
- Diet: Vegetarian
Ingredients
Scale
1 cup (140 g) frozen shelled edamame
1 package (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
2 tbsp (16 g) sesame oil
Kosher salt to taste
Instructions
- Boil edamame in salted water for 3 minutes until floating; drain and rinse with cold water.
- Thinly slice snap peas on a bias and combine in a bowl with cilantro, scallions, and edamame.
- Toss the vegetables with lemon juice and set aside.
- Place sesame seeds, honey, ginger, and chili crisp in a heat-proof bowl.
- Heat sesame oil in a pan until shimmering, then pour over the aromatics to flash-cook.
- Pour the warm dressing over the salad, add salt, and toss to combine.
- Serve immediately with rice or fish.
Notes
- Slicing on a bias is crucial for texture and flavor absorption.
- Ensure the oil is shimmering but not smoking before pouring.
- Adjust chili crisp amount to match your preferred spice level.
Nutrition
- Serving Size: 1 bowl
- Calories: 245
- Sugar: 9g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://prepmealkitchen.com/chili-crisp-snap-pea-salad/