Description

This vibrant salad combines the crisp texture of fresh snap peas with tender shelled edamame, creating a delightful base. It is tossed in a savory and subtly spicy dressing featuring chili crisp, balanced with the umami of soy sauce and the tang of rice vinegar. Sliced green onions and toasted sesame seeds contribute aromatic notes and a delicate crunch, making for a refreshing and flavorful side dish.

Ingredients

Scale

1 pound snap peas, trimmed
1 cup shelled edamame (fresh or frozen)
3–4 green onions, thinly sliced
2 tablespoons chili crisp (with oil)
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 tablespoon toasted sesame seeds, for garnish
Pinch of sugar or maple syrup (optional)

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Instructions

Bring a medium pot of salted water to a boil. Prepare an ice bath by filling a large bowl with ice water.
Add the snap peas to the boiling water and blanch for 1-2 minutes, until bright green and still crisp. If using frozen edamame, add it to the boiling water along with the snap peas for the last minute of cooking.
Immediately transfer the snap peas and edamame to the ice bath to stop the cooking process and preserve their vibrant color. Once cooled, drain thoroughly and pat dry.
In a large bowl, whisk together the chili crisp, soy sauce, rice vinegar, sesame oil, and optional sugar or maple syrup until well combined.
Add the blanched snap peas, edamame, and most of the sliced green onions to the bowl with the dressing. Toss gently to ensure all vegetables are evenly coated.
Transfer the salad to a serving dish. Garnish with the remaining sliced green onions and toasted sesame seeds before serving.

Notes

For optimal crispness, ensure the snap peas are thoroughly chilled in the ice bath and well-drained before dressing.

Adjust the amount of chili crisp to your preferred level of spice.

This salad can be prepared up to 4 hours in advance and stored in the refrigerator. Toss again before serving.

Consider adding a squeeze of fresh lime juice for an extra bright finish.

Prep Time: 10 minutes
Cook Time: 3 minutes

Nutrition

Calories: 180
Fat: 10g
Carbohydrates: 15g
Protein: 9g