If you’re searching for a salad that’s fresh, vibrant, and packs a punch, the Chili Crisp Snap Pea Salad is exactly what you need. Bursting with crisp snap peas, tender edamame, and fragrant herbs, this salad combines texture, color, and flavor in every bite. The addition of a zesty sesame-chili dressing elevates it beyond ordinary greens, giving you a perfect balance of heat, sweetness, and umami.
I first tried this salad during a busy weeknight when I wanted something healthy yet exciting. It became an instant favorite because it’s quick to make, requires minimal ingredients, and feels like a gourmet dish without any fuss. The combination of crunchy vegetables, aromatic herbs, and the spicy, nutty dressing makes it ideal as a side, a light lunch, or even a snack. Best of all, it takes just minutes to prepare, letting freshness shine through.
Whether you’re cooking for a crowd or craving a quick, satisfying bite, this salad proves that simple ingredients can produce extraordinary flavors.
Recipe Overview
The Chili Crisp Snap Pea Salad is a no-fuss, fresh salad featuring blanched edamame, crisp snap peas, scallions, and cilantro. Tossed in a fragrant sesame oil-based dressing with honey, ginger, and chili crisp, it delivers crunchy, spicy, and tangy flavors in every bite. Quick to prepare, colorful, and satisfying, it’s perfect for busy weeknights, lunch boxes, or a vibrant addition to any dinner table.
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 small pot of salted water to a boil. Add the edamame and blanch for about 3 minutes, or until some beans float to the surface. Drain and rinse under cold water to stop the cooking process and keep them bright green and crisp.
2. Prep the Vegetables
Wash and thinly slice the snap peas on a bias for a delicate, attractive shape. Combine them in a large mixing bowl with the blanched edamame, cilantro, and scallions. Drizzle with lemon juice and set aside while you prepare the dressing.
Tip: Slicing the vegetables on a bias adds a professional touch and a nicer texture when eating.
3. Make the Dressing
In a heat-proof bowl, combine sesame seeds, honey, grated ginger, and chili crisp. Heat sesame oil in a small saucepan until shimmering, then carefully pour it over the aromatics. Stir to combine—the hot oil releases the fragrant flavors of the ginger and sesame seeds.
Pro Tip: For a slightly smoky flavor, lightly toast the sesame seeds in a dry pan before adding them to the dressing.
4. Combine and Serve
Pour the dressing over the prepared vegetables, sprinkle with kosher salt, and toss gently to coat everything evenly. Serve immediately for maximum crunch and freshness.
Optional: Garnish with extra sesame seeds or a few fresh cilantro leaves for a beautiful presentation.
Cooking Tips & Variations
1. Boost the Crunch
- Add thinly sliced radishes, bell peppers, or julienned carrots for extra texture and color.
2. Adjust the Heat
- Increase the chili crisp for a spicier salad.
- For a milder version, reduce it or substitute with a pinch of red pepper flakes.
3. Protein Options
- Toss in cooked shrimp, tofu cubes, or shredded chicken to make it a more filling meal.
4. Make-Ahead Tips
- You can prep the vegetables and keep them in the fridge for a few hours, but add the dressing just before serving to retain crispness.
5. Dressing Variations
- Swap sesame oil with peanut or avocado oil for a subtle flavor twist.
- Use maple syrup instead of honey for a vegan-friendly version.
Storage & Serving Suggestions
Storage
- Store leftover salad without the dressing in an airtight container in the refrigerator for up to 2 days.
- Dress the salad just before serving to preserve crispness.
Serving Ideas
- Serve alongside grilled meats, tofu, or seafood for a light, fresh side.
- Pair with rice bowls, noodles, or sandwiches for an added burst of flavor and crunch.
- Make it part of a colorful salad spread for gatherings or potlucks.
The Chili Crisp Snap Pea Salad is a vibrant, quick, and healthy dish that balances crunch, spice, and freshness beautifully. It’s a no-cook salad that feels gourmet, yet takes only minutes to assemble. With its combination of crisp vegetables, fragrant herbs, and a zesty sesame-chili dressing, it’s perfect for weeknight dinners, meal prep, or adding color to any table. Quick, flavorful, and endlessly adaptable, this salad proves that healthy eating can be both simple and extraordinary.
FAQs
1. Can I make this salad ahead of time?
Yes! Prep the vegetables in advance and store undressed. Add the dressing right before serving to keep everything crisp.
2. Can I substitute the chili crisp?
You can use chili flakes, hot sauce, or omit entirely for a milder version.
3. Is this salad vegan?
Yes, if you use maple syrup instead of honey, it’s completely vegan.
4. Can I add other vegetables?
Absolutely! Julienned carrots, sliced bell peppers, or radishes add extra color and crunch.
5. How long will leftovers last?
Without the dressing, the salad will keep in the fridge for up to 2 days.
Fresh, crunchy, and slightly spicy, this Chili Crisp Snap Pea Salad features edamame, snap peas, and a zesty sesame-chili dressing—ready in minutes!
