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Chili Crisp Snap Pea Salad with Sesame Ginger Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 38 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 2–3 servings 1x
  • Category: Salads
  • Method: Stovetop
  • Cuisine: Chinese, American
  • Diet: Vegetarian

Description

This crunchy Chili Crisp Snap Pea Salad with Sesame Ginger Dressing highlights fresh spring produce like snap peas and scallions. The salad is light yet hearty, featuring blanched edamame and a flavorful dressing boosted by chili crisp and toasted sesame oil. It’s perfect for a warm spring day and pairs wonderfully with fish or rice 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
  • Kosher salt, to taste

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 to spice preference)
  • 2 tbsp (16 g) sesame oil

Instructions

  1. 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 3 minutes or until some beans float to the top. Drain and rinse immediately with cold water to stop cooking.
  2. Prep the peas and greens: Wash and pat dry the snap peas. Thinly slice them on a bias to enhance flavor and texture. In a serving bowl, combine the sliced snap peas, chopped cilantro, sliced scallions, and blanched edamame. Pour over lemon juice and set aside.
  3. 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 shimmering but not burnt. Pour the hot oil over the mixture to flash cook the ginger and release aromatic flavors. Stir well to integrate.
  4. Finish and serve: Pour the prepared dressing over the salad, add a generous pinch of kosher salt, and toss thoroughly to combine. Adjust seasoning if necessary. Serve immediately, pairing well with sticky teriyaki or chili crisp salmon, short-grain rice, or topped with crispy rice for extra crunch.

Notes

  • Snap pea package weight may vary; weigh after slicing to ensure correct quantity.
  • Adjust chili crisp quantity to control the spice level of the dressing.
  • Blanching edamame properly preserves texture and bright color.
  • This salad is best served fresh but can be refrigerated for up to 1 day.

Find it online: https://recipes.mbeams.com/chili-crisp-snap-pea-salad-with-sesame-ginger-dressing-recipe/