Recipe

Chili Crisp Snap Pea Salad: A Fresh and Irresistible Spring Recipe

Name: Irresistible Chili Crisp Snap Pea Salad – A Refreshing Spring Delight
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 3
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; 2 tbsp 16 g sesame oil; Kosher salt to taste

Apr 7, 2026

Introduction

Introduction to Chili Crisp Snap Pea Salad

As the days grow warmer and spring blossoms into full swing, there’s nothing quite as refreshing as a vibrant salad that captures the essence of the season. This chili crisp snap pea salad brings together the delightful crunch of snap peas with the bold punch of chili crisp, creating a dish that is not only delicious but also invigorating. Imagine biting into the tenderness of sweet snap peas, layered with the aromatic flair of ginger, complemented by the warmth and spice of your favorite chili crisp. Each bite is a beautiful dance of flavors and textures that will invigorate your palate and uplift your spirit. Chili crisp has surged in popularity in modern cuisine for a good reason: it adds a zesty twist to an array of dishes. When combined with the fresh, crunchy nature of snap peas, this salad becomes a must-try, perfect for sunny days. Not only is it a feast for the senses, but it's also packed with nutrition.

Ingredients Needed for the Salad

Here’s what you’ll need:

Frozen shelled edamame – provides protein and texture; substitute with chickpeas if needed.
Snap peas – sweet and crunchy; choose bright green ones.
Cilantro – adds freshness; parsley or basil can replace it.
Scallions – mild onion flavor.
Lemon juice – balances the dish; lime works too.
Toasted sesame seeds – nutty crunch.
Honey – sweetness; use maple syrup for vegan option.
Ginger – adds warmth and spice.
Chili crisp – the key flavor element.
Sesame oil – rich and aromatic.
Kosher salt – enhances flavor.

See the recipe card below for exact measurements.

Step-by-Step Instructions

Cook the edamame in salted boiling water for about 3 minutes. Drain and rinse with cold water.
Slice snap peas diagonally and place in a bowl. Add edamame, cilantro, and scallions.
Prepare dressing: mix sesame seeds, honey, ginger, and chili crisp. Heat sesame oil and pour over the mixture. Stir well.
Pour dressing over salad, add salt, toss well, and serve immediately.

Nutritional Benefits of Snap Peas

Rich in Vitamins: A, C, and K.
High in Fiber: Supports digestion.
Antioxidants: Protect cells.
More nutritious than many greens: Higher protein and fiber.

Customization Ideas

Add Proteins: chicken, tofu, or shrimp.
Add Veggies: cucumbers, peppers, radishes.
Try other dressings: lemon vinaigrette
Garnish: avocado, nuts, microgreens.

Try also: crunchy Asian ramen noodle salad

Serving Suggestions

With grilled meats: chicken or steak.
With fish: salmon or tilapia.
Vegetarian: quinoa or stir-fry.
For events: serve dressing separately.

Pair with: carrot and cucumber salad

Storing & Meal Prep

Storage: keep in fridge up to 2 days.
Meal prep: prep ingredients ahead and mix later.

Conclusion

This chili crisp snap pea salad is fresh, crunchy, and full of flavor. It’s easy to make and perfect for spring. Feel free to customize it and share your variations!

Ingredients

1 cup140 g frozen shelled edamame
1package (6.5 oz or 180 g snap peas, thinly sliced on a bias)
1/4 cuppacked cilantro (finely chopped)
4scallions (thinly sliced on a bias)
1 tbsp10 g lemon juice
2 tsp3 g toasted sesame seeds
2 tsp10 g honey
2 tsp11 g finely grated ginger
1 tsp6 g chili crisp
2 tbsp16 g sesame oil
—Kosher salt to taste

Instructions

1
To a pot of boiling water, dump in the frozen edamame along with a generous pinch of kosher salt. Reduce the heat to medium and let the edamame cook for 3 minutes or until some of the beans start to float to the top. Drain and rinse immediately with cold water to stop the cooking process.
2
Wash the snap peas and pat dry. Thinly slice the snap peas on a bias and add to a serving bowl, along with the cilantro, scallions, and edamame. Pour over the lemon juice and set aside.
3
Add the toasted sesame seeds, honey, ginger, and chili crisp to a heat-proof bowl or jar. Heat the sesame oil in a pan on high heat until it shimmers and looks watery. Pour the oil over the bowl of aromatics and stir well.
4
Pour the dressing over the salad, sprinkle over a generous pinch of salt and toss to combine. Adjust for salt as needed and serve immediately.