Description
This crunchy chili crisp snap pea salad highlights fresh snap peas, scallions, and edamame tossed with a warm sesame chili crisp dressing.
Ingredients
Scale
- 1 cup frozen shelled edamame
- 6.5 oz snap peas, thinly sliced on a bias
- 1/4 cup packed cilantro, finely chopped
- 4 scallions, thinly sliced on a bias
- 1 tablespoon lemon juice
- 2 teaspoons toasted sesame seeds
- 2 teaspoons honey
- 2 teaspoons finely grated ginger
- 1 teaspoon chili crisp oil
- 2 tablespoons sesame oil
- Kosher salt
Instructions
- Blanch the edamame in salted boiling water for 3 minutes, then drain and rinse with cold water.
- Wash and thinly slice the snap peas on a bias.
- Combine snap peas, cilantro, scallions, and edamame in a serving bowl and toss with lemon juice.
- Add sesame seeds, honey, ginger, and chili crisp to a heatproof bowl.
- Heat sesame oil until shimmering and pour over the aromatics, stirring well.
- Pour dressing over the salad, season with salt, toss, and serve immediately.
Notes
- Slice snap peas thinly for best crunch.
- Serve immediately for the freshest texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 9 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg