This crunchy chili crisp snap pea salad embraces spring produce like snap peas and scallions. It’s light (but hearty) and perfect for a warm spring day.

I could yap on about how good this snap pea salad is, but I’ll keep it brief: Thinly sliced crunchy sugar snap peas, edamame, scallions, and cilantro, tossed in a sweet and spicy chili crisp dressing with a ton of toasted sesame seeds. Aka my new favorite spring salad! 

Quick note, I typically eat this on its own (it’s a balanced meal), but it also tastes fab paired with a teriyaki marinated fish like salmon, or sticky white rice, or you could really take this up a notch, and throw in some crispy rice. 

snap pea salad in a bowl

Snap Pea Salad Ingredients + Notes

Everything you’ll need for this snap pea salad – consider this a grocery list!

  • Sugar snap peas: Duh! 
  • Frozen-shelled edamame: Most grocery stores carry this in the frozen aisle near the peas. 
  • Fresh cilantro 
  • Scallions aka green onions 
  • Lemons
  • Sesame seeds
  • Honey
  • Fresh ginger
  • Chili crisp: Use your favorite chili crisp.
  • Sesame oil: Not toasted sesame oil, just regular sesame oil. 
  • Kosher salt
snap pea salad in a bowl

Method Behind This Salad 

Start by blanching the edamame. To a pot of boiling water, dump in the frozen edamame along with a generous pinch of kosher 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 rinse immediately with cold water to stop the cooking process. 

Next, prep the snap peas and greens. Wash the snap peas and pat dry. Thinly slice the snap peas on a bias (trust me, they taste different sliced like this) and add to a serving bowl, along with the cilantro, scallions, and edamame. Pour over the lemon juice and set aside. 

snap pea on a cutting board
snap pea salad in a bowl

Lastly, prep the chili crisp dressing. Add the toasted sesame seeds, honey, ginger, and chili crisp to a heat-proof bowl or jar. Heat the sesame oil in a pan on high heat until it shimmers and looks watery (this is a good indicator that the oil is hot, but hasn’t bunrt). Pour the oil over the bowl of aromatics – this will flash-cook the raw ginger and amplify the flavors of everything. Stir well. 

chili crisp dressing on a board
snap pea salad in a bowl

Pour the dressing over the salad, sprinkle over a generous pinch of salt, and toss to combine. Adjust for salt as needed and serve immediately. Serve with a sticky teriyaki (or chili crisp) fish like salmon, pair with sticky short-grain rice, or top with crispy rice for crunch.

Can’t wait for you to make this salad, it’s a new spring favorite! Don’t forget to leave a rating and review below – love hearing your feedback!

xo, Yasmeen

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snap pea salad in a bowl

Chili Crisp Snap Pea Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Yasmeen Ali
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 2–3 servings 1x
  • Category: Dinner, Salads
  • Cuisine: Chinese, American
Print Recipe

Description

This crunchy chili crisp snap pea salad embraces spring produce like snap peas and scallions. Plus it’s light (but hearty) and perfect for a warm spring day.

Ingredients

Scale
  • 1 cup (140 g) frozen shelled edamame 
  • 1 package (6.5 oz or 180 g) snap peas, thinly sliced on a bias*
  • 1/4 cup packed cilantro, finely chopped
  • 4 scallions, thinly sliced on a bias
  • 1 tbsp (10 g) lemon juice
  • 2 tsp (3 g) toasted sesame seeds
  • 2 tsp (10 g) honey
  • 2 tsp (11 g) finely grated ginger 
  • 1 tsp (6 g) chili crisp (use your favorite chili crisp and adjust to your spice level)
  • 2 tbsp (16 g) sesame oil
  • Kosher salt

Instructions

  1. Blanch the edamame. To a pot of boiling water, dump in the frozen edamame along with a generous pinch of kosher 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 rinse immediately with cold water to stop the cooking process. 
  2. Prep the peas and greens. Wash the snap peas and pat dry. Thinly slice the snap peas on a bias (trust me, they taste different sliced like this) and add to a serving bowl, along with the cilantro, scallions, and edamame. Pour over the lemon juice and set aside. 
  3. Make the dressing. Add the toasted sesame seeds, honey, ginger, and chili crisp to a heat-proof bowl or jar. Heat the sesame oil in a pan on high heat until it shimmers and looks watery (this is a good indicator the oil is hot, but hasn’t burnt). Pour the oil over the bowl of aromatics – this will flash cook the raw ginger and amplify the flavors of everything. Stir well. 
  4. Finish and serve. Pour the dressing over the salad, sprinkle over a generous pinch of salt and toss to combine. Adjust for salt as needed and serve immediately. Serve with a sticky teriyaki (or chili crisp) fish like salmon, pair with sticky short-grain rice, or top with crispy rice for crunch. 

Notes

*My package of snap peas said it was 8 oz but it turned out to be 6.5 oz lol. So weigh the snap peas after you’re done slicing them.

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