Can I make Chili Crisp Snap Pea Salad ahead of time?

You can prep the ingredients ahead, but wait to add the dressing until right before serving. This keeps everything crisp and fresh.

What can I use instead of chili crisp?

If you don’t have chili crisp, try: Chili oil + a pinch of garlic Red pepper flakes + sesame oil It won’t be exactly the same, but still delicious.

How long does this salad last in the fridge?

It’s best eaten fresh, but you can store leftovers for up to 1 day. Just know the snap peas will lose some crunch.

Can I make this salad vegan?

Absolutely! Just swap the honey for maple syrup or agave.

Is this Chili Crisp Snap Pea Salad spicy?

It has a mild kick, but you control the heat. Add more or less chili crisp depending on your preference.

Chili Crisp Snap Pea Salad: Irresistible 20-Min Bite

Name: Chili Crisp Snap Pea Salad
Prep time: 20 min
Total time: 20 min
Cuisine: Chinese-American
Ingredients: 1 cup (140 g) frozen shelled edamame; 1 package (6.5 oz or 180 g) snap peas, thinly sliced on a bias; 1/4 cup 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 (adjust to taste); 2 tbsp sesame oil; Kosher salt, to taste

Description

This Chili Crisp Snap Pea Salad is a fresh, crunchy, and flavor-packed dish that comes together in just 20 minutes. With crisp snap peas, protein-rich edamame, and a warm sesame chili crisp dressing, it’s the perfect balance of sweet, spicy, and tangy. Ideal for quick lunches, light dinners, or a vibrant side dish.

Ingredients

Scale

1 cup (140 g) frozen shelled edamame
1 package (6.5 oz or 180 g) snap peas, thinly sliced on a bias
1/4 cup 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 (adjust to taste)
2 tbsp sesame oil
Kosher salt, to taste

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Instructions

Blanch the edamame:
Bring a pot of salted water to a boil. Add frozen edamame and cook for 3 minutes, until tender. Drain and rinse under cold water to stop cooking.
Prepare the vegetables:
Wash and dry the snap peas, then slice them on a bias. Add to a large bowl with cilantro, scallions, and edamame. Drizzle with lemon juice.
Make the dressing:
In a heatproof bowl, combine sesame seeds, honey, ginger, and chili crisp. Heat sesame oil in a pan until shimmering, then carefully pour it over the mixture. Stir well.
Assemble the salad:
Pour the warm dressing over the salad. Toss to combine and season with kosher salt to taste.
Serve:
Serve immediately for the best texture and flavor.

Notes

Slice snap peas on a bias for better texture and presentation.

Adjust chili crisp to control spice level.

Best served fresh for maximum crunch.

Substitute honey with maple syrup for a vegan option.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad, Dinner
Method: No-cook, Tossed
Cuisine: Chinese-American

Nutrition

Serving Size: 1 bowl (approx. 1/2 recipe)
Calories: 220
Sugar: 5 g
Sodium: 180 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 5 g
Protein: 9 g
Cholesterol: 0 mg