June 26, 2025

Snap Pea Salad with Hot Garlic Chili Crisp

Ingredients:


1 cup frozen shelled edamame

1 lb snap peas, thinly sliced on a bias*

1/4 cup packed cilantro, finely chopped

4 scallions, thinly sliced on a bias

1 tbsp lemon juice

2 tsp toasted sesame seeds

1 tbsp honey

2 tsp finely grated ginger 

1tbsp hot garlic chili crisp 

2 tbsp sesame oil

Kosher salt to taste

 

Steps:

 

 

  1. To a pot of boiling water, add frozen edamame and a generous pinch of salt. Reduce the heat to medium and let the edamame cook for 3 minutes or until some of the beans start to float to the top. Drain and shock with cold water to stop the cooking process.  
  2. Thinly slice snap peas on a bias and add to a serving bowl, along with the cilantro, scallions, and edamame. Squeeze over lemon juice and set aside.  
  3. Add toasted sesame seeds, honey, ginger, and chili crisp to a heat-proof bowl. Heat the sesame oil in a pan on high heat until it’s warm and pour over the bowl of aromatics. Stir well.
  4. Pour the dressing over the salad, sprinkle over a generous pinch of salt and toss to combine. Adjust for salt as needed and top off with hot garlic chili crisp. Serve immediately. 

 

 

 

Original recipe by Munching with Mariyah

 

 

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