Chili Crisp Snap Pea Salad
This crunchy chili crisp snap pea salad embraces spring produce like snap peas and scallions. Plus it's light (but hearty) and perfect for a warm spring day.
Servings: 3 people
Calories: 150kcal
Cost: $8
Ingredients
Ingredients for Salad
- 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
Ingredients for Dressing
- 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
- 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.
- 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.
- 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.
- 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.
Notes
Adjust the level of chili crisp according to your preferred spice level.