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:
- 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