Chili Crisp Snap Pea Salad: A Crunchy Spring Delight

Enjoy a vibrant Chili Crisp Snap Pea Salad with fresh snap peas, edamame, and a spicy chili crisp dressing.

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Prep Time 10

Cook Time 3

Total Time 13

Servings: 4 servings

Course: Salad

Cuisine: Asian

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Snap Peas Ensure they are fresh for the best flavor.
1 cup Edamame Use frozen, blanched before use.
4 tablespoons Scallions Substitute with red onions or green onions if needed.
1/4 cup Cilantro Omit for a less herbaceous flavor if desired.

For the Dressing

2 tablespoons Lemon Juice Rice wine vinegar can be a substitute.
1 tablespoon Toasted Sesame Seeds Optionally, use other seeds if allergic.
1 tablespoon Honey Maple syrup can be a vegan substitute.
1 tablespoon Ginger Fresh ginger is recommended.
3 tablespoons Chili Crisp Adjust the amount to taste.
2 tablespoons Sesame Oil Avoid toasted sesame oil to maintain freshness.

Equipment

pot
Colander
mixing bowl
small saucepan
kitchen towel

Method

Step-by-Step Instructions

Blanch the edamame by boiling in salted water for 3 minutes, then drain and rinse under cold water.
Wash and dry the snap peas, then thinly slice them on a bias.
In a mixing bowl, combine sliced snap peas, blanched edamame, chopped cilantro, and scallions.
In a bowl, mix toasted sesame seeds, honey, ginger, and chili crisp. Heat sesame oil and pour over the mixture.
Pour the dressing over the salad mix and toss gently to coat. Adjust salt to taste and serve immediately.

Nutrition

Serving: 1salad bowlCalories: 200kcalCarbohydrates: 20gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 180mgPotassium: 400mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Store salad and dressing separately to maintain freshness. Best enjoyed fresh but can be kept for 1-2 days in the fridge.

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