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Chili Crisp Snap Pea Salad

Chili Crisp Snap Pea Salad

A crunchy, bold salad with fresh sugar snap peas, edamame, scallions, and cilantro in a spicy sesame chili crisp dressing. No cooking needed. Ready in 15 minutes and perfect as a side or light meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Side Dish
Cuisine: American, Asian Inspired
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz fresh sugar snap peas, trimmed
  • 1 cup shelled edamame, thawed if frozen
  • 3 whole scallions, thinly sliced
  • 2 tbsp chili crisp oil
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce or tamari
  • 1 tsp honey or maple syrup
  • 1/2 tsp garlic powder
  • 1 tbsp toasted sesame seeds
  • 1/4 cup fresh cilantro leaves, roughly chopped
  • 1/2 tsp lime zest
  • 1 tbsp fresh lime juice
  • 1 to taste salt and pepper
  • 1/4 cup roasted salted peanuts, roughly chopped optional
  • 1 tsp extra chili crisp for serving optional

Equipment

  • Large mixing bowl
  • Small Bowl or Jar
  • Whisk or Fork
  • Cutting Board
  • Sharp Knife

Method
 

  1. Prep snap peas: trim stems and strings. Leave whole or halve on the diagonal. Pat dry completely.
  2. Combine base: add snap peas and edamame to a large bowl.
  3. Make dressing: whisk chili crisp, sesame oil, rice vinegar, soy sauce, honey, garlic powder, lime zest, and lime juice. Taste and adjust heat and seasoning.
  4. Dress: pour dressing over snap peas and edamame. Toss to coat evenly.
  5. Add toppings: add scallions, cilantro, and sesame seeds. Toss lightly. Adjust salt and pepper.
  6. Serve: transfer to a serving bowl. Scatter peanuts and extra chili crisp if using. Serve immediately or refrigerate up to 2 hours.

Notes

  • Dry snap peas completely before dressing for best coating.
  • Start with 1 tbsp chili crisp if sensitive to heat, add more after tasting.
  • Add sesame seeds and peanuts just before serving to keep them crunchy.
  • Keeps 2 days in the fridge, toss before serving.
  • Fresh snap peas only, frozen do not stay crunchy.