Recipes Mentor

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

Chili Crisp Snap Pea Salad: A Fresh and Irresistible Spring Recipe
Prep
10 min
Cook
5 min
Total
15 min
Serves
3
Calories
150 kcal
Carbs
18.00 g

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. 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. 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. 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. 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.