Chili Crisp Snap Pea Salad: Crunchy, Spicy Spring Goodness

Chili Crisp Snap Pea Salad brings vibrant flavors and textures to your table, perfect for spring.

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Prep Time 15

Cook Time 3

Total Time 18

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Sugar snap peas Snow peas can be substituted.
1 cup Frozen edamame Blanch in salted water.
2 pcs Scallions Chopped.
1/4 cup Cilantro Can be substituted with basil or parsley.

For the Dressing

2 tbsp Chili crisp Hot sauce can be a substitute.
1 tbsp Honey Maple syrup can be used for a vegan alternative.
1 in Fresh ginger Grated, fresh ginger is key.
1 tbsp Toasted sesame seeds Optional for nut-free version.
2 tbsp Lemon juice Rice wine vinegar can be an alternative.
2 tbsp Sesame oil Avocado or grapeseed oil for sesame allergy.

Equipment

Medium Pot
Colander
large bowl
Heat-proof bowl
Small pan
Tongs

Method

Step-by-Step Instructions

Blanch the frozen edamame in salted boiling water for about 3 minutes, then rinse with cold water.
Wash the sugar snap peas, slice them thinly, and combine with edamame, scallions, and cilantro in a large bowl. Drizzle with lemon juice and toss.
Combine toasted sesame seeds, honey, ginger, and chili crisp in a bowl. Heat sesame oil and pour it over the mixture, stirring to combine.
Pour the dressing over the salad, season with salt, and toss gently to combine all ingredients. Serve immediately.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 15gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 150mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 25IUVitamin C: 35mgCalcium: 4mgIron: 6mg

Notes

Mix salad just before serving to maintain its crunch. Keep dressing separate until ready to serve.

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