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Chili Crisp Snap Pea Salad with Edamame

A vibrant, crunchy, and addictive 15-minute salad featuring thinly sliced sugar snap peas and plump edamame tossed in a spicy, umami-rich chili crisp dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian-inspired, Fusion
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 12 oz Sugar snap peas Trimmed and sliced very thinly on the bias
  • 1 cup Shelled edamame Cooked/thawed and patted dry
  • 2 whole Scallions (green onions) Thinly sliced
  • 0.25 cup Fresh cilantro Chopped
  • 1 tbsp Toasted sesame seeds Plus more for garnish
Chili Crisp Dressing
  • 2 tbsp Chili crisp condiment Include both oil and crunchy bits
  • 1.5 tbsp Rice vinegar Unseasoned
  • 1 tbsp Soy sauce Or Tamari for gluten-free
  • 1 tsp Toasted sesame oil

Equipment

  • Sharp knife
  • Cutting board
  • Mixing bowls

Method
 

  1. Wash the sugar snap peas and pat them completely dry. Trim the ends and remove any tough strings. Using a sharp knife, slice the peas very thinly on a sharp diagonal. Place them in a large mixing bowl.
  2. Add the prepared edamame, sliced scallions, chopped cilantro, and toasted sesame seeds to the bowl with the snap peas.
  3. In a small bowl or jar, combine the chili crisp, rice vinegar, soy sauce, and toasted sesame oil. Whisk or shake vigorously until well blended.
  4. Pour the dressing over the salad ingredients. Toss thoroughly until all the vegetables are evenly coated with the dressing.
  5. Let the salad sit for 5-10 minutes to allow the flavors to meld. Toss once more before serving, and garnish with an extra sprinkle of sesame seeds if desired.

Notes

Ensuring your vegetables are completely dry before dressing them is crucial; otherwise, the oil-based dressing will not cling to the snap peas and edamame.