If you’re craving a salad that’s fresh, vibrant, and bursting with flavor, the Chili Crisp Snap Pea Salad is your answer. This dish combines crisp snap peas, tender edamame, and aromatic scallions with a zesty, slightly spicy sesame dressing for a salad that’s as visually appealing as it is delicious. Perfect for a quick lunch, a light dinner, or a side for your favorite Asian-inspired dishes, this salad delivers bold flavors in just minutes.
I first made this salad on a busy weeknight when I needed something fast, healthy, and satisfying. The combination of crunchy vegetables, fragrant cilantro, and the warming kick of chili crisp instantly became a family favorite. The beauty of this recipe is its simplicity—fresh ingredients and a quick, flavorful dressing come together in under 10 minutes. Even those who usually shy away from raw vegetables love this salad because of its perfectly balanced seasoning.
Whether you’re looking to brighten your lunchbox, impress at a potluck, or enjoy a light, healthy meal, this salad is an easy, delicious solution.
Recipe Overview
The Chili Crisp Snap Pea Salad is a no-cook, flavor-packed salad featuring blanched edamame, crisp snap peas, scallions, and fresh cilantro. Tossed in a warm sesame oil dressing with honey, ginger, and chili crisp, it’s crunchy, aromatic, and slightly spicy. With just a few ingredients and minimal prep, it’s perfect for quick meals, meal prep, or as a vibrant side dish.
Ingredients & Instructions
Ingredients
- 1 cup frozen shelled edamame
- 6.5 oz snap peas, thinly sliced on a bias
- ¼ cup packed cilantro, finely chopped
- 4 scallions, thinly sliced on a bias
- 1 tbsp lemon juice
- 2 tsp toasted sesame seeds
- 2 tsp honey
- 2 tsp finely grated ginger
- 1 tsp chili crisp
- 2 tbsp sesame oil
- Kosher salt, to taste
Step-by-Step Instructions
1. Blanch the Edamame
Bring a pot of water to a boil and add a pinch of kosher salt. Add the frozen shelled edamame and cook for about 3 minutes, or until some beans float to the surface. Drain and rinse with cold water to stop the cooking process. This keeps the edamame tender yet crisp.
2. Prep the Vegetables
Wash and thinly slice the snap peas on a bias for a visually appealing cut. Slice the scallions similarly. Combine the snap peas, blanched edamame, chopped cilantro, and scallions in a large mixing bowl. Drizzle with lemon juice and toss lightly to combine. Set aside while preparing the dressing.
3. Make the Dressing
In a heat-proof bowl, combine toasted sesame seeds, honey, grated ginger, and chili crisp. Heat sesame oil until shimmering and carefully pour it over the mixture. Stir well—the warm oil will bloom the aromatics, releasing the flavors beautifully.
4. Dress and Toss
Pour the dressing over the prepared vegetables, sprinkle lightly with kosher salt, and toss to coat everything evenly. Serve immediately for the best texture and flavor.
Pro Tip: For an extra touch, garnish with additional sesame seeds or a few cilantro leaves for color.
Cooking Tips & Variations
1. Make It Crunchier
- For a crunchier salad, serve immediately after tossing.
- Add thinly sliced radishes or bell peppers for extra texture.
2. Adjust the Heat
- Reduce the chili crisp if you prefer a milder flavor.
- For more spice, add extra chili crisp or a pinch of red pepper flakes.
3. Protein Boost
- Add grilled chicken, shrimp, or tofu to make it a more substantial meal.
- Roasted peanuts or cashews also pair beautifully for added protein and crunch.
4. Dressing Variations
- Substitute honey with maple syrup for a vegan version.
- Add a splash of rice vinegar or soy sauce for extra umami and tang.
5. Make Ahead
- Prep the vegetables and store them in the fridge. Make the dressing fresh and combine just before serving to preserve crispness.
Storage & Serving Suggestions
Storage
- This salad is best served fresh for maximum crunch.
- If storing, keep the dressing separate and toss right before serving. Refrigerate prepared vegetables in an airtight container for up to 2 days.
Serving Suggestions
- Serve as a refreshing side to grilled fish, chicken, or tofu.
- Pair with rice bowls, noodles, or dumplings for a complete meal.
- Enjoy as a light, healthy snack any time of day.
The Chili Crisp Snap Pea Salad is a vibrant, flavorful, and quick-to-make dish that brings fresh, crisp vegetables together with a bold, aromatic dressing. It’s perfect for anyone looking for a healthy, colorful, and slightly spicy salad that requires no cooking besides blanching the edamame. The combination of textures, flavors, and colors makes it ideal for lunch, dinner, or a side at gatherings. Quick, easy, and irresistible, it’s a salad that elevates simple ingredients into a flavorful experience every time.
FAQs
1. Can I make this salad ahead of time?
Yes, prep the vegetables in advance, but add the dressing just before serving to maintain crispness.
2. Can I substitute fresh edamame for frozen?
Absolutely. Fresh edamame works fine; just adjust blanching time slightly until tender-crisp.
3. Is this salad vegan?
Yes, as long as you use a plant-based sweetener instead of honey.
4. Can I use a different oil?
Sesame oil is key for its nutty flavor, but you could use avocado or olive oil in a pinch, though flavor will differ.
5. What if I don’t have chili crisp?
You can substitute with chili flakes or a dash of sriracha mixed into the dressing.
This Chili Crisp Snap Pea Salad is a crisp, no-cook salad with edamame, snap peas, and a bold sesame-ginger chili dressing. Quick, fresh, and spicy!
