Snap Pea Salad with Hot Garlic Chili Crisp
UMAMI GOODNESS
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
Used in this recipe
Available in
2-Pack, 3-Pack & 1-Jar
Available in
2-Pack, 3-Pack & 1-Jar
Steps:
- 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.
- 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.
- 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.
- 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
