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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 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
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.
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.
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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Chili Crisp Snap Pea Salad
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 2–3 servings 1x
- Category: Dinner, Salads
- Cuisine: Chinese, American
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
- 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
- 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.
- 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.
- 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.
- 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.
amazing recipe, this site on mobile is near unnavigable though. Horrible ad experience
so happy you liked this, thank you so much for taking the time leave a review!! and so sorry to hear that, always looking to make things better. would love to know if you have any personal favorite website/blogs that strike a good balance with ads – haven’t been able to find a good solution yet!
I made this as soon as I saw this video. Crazily, I had all ingredients on hand and I started chopping… on the bias, of course, and it was amazing! It had just the right amount of heart and was lovely with the rice. Thanks so much for the recipe!
Made my day reading this!! Thank you SO much 🙂
Looks like another banger. Does this salad keep well? It’d be a great addition to the meal prep rotation.
Can’t say for sure, I’ve always finished this the same day haha. But I imagine it should keep well for about 1-2 days!
I am in love with this recipe! I substituted rice wine vinegar for the lemon juice. I also added a few tea spoons of soy sauce and grated a few cloves of garlic into the dressing. Absolutely delicious!
Ah so happy you liked it – fresh garlic in this sounds heavenly!!!
I have a sesame allergy, can you recommend an oil substitute that would work for this salad? It looks amazing!
Avocado oil or grapeseed oil are both great subs
Do you think it would work to blanch the edamame & chop everything the day before, and make the dressing + serve the next day? Thinking of serving this at a party and want to reduce stress on the day-of!
Absolutely, exactly what I would do! 🙂
really easy recipe and delicious too. i will definitely make it again.
SO happy you liked it, thank you so much for leaving a review!!
I made 2 of your recipes this week! They’re delicious and incredibly filling! I will have to make this one again.
I found this recipe on your Instagram, I had leftover veggies in the fridge after the whole week. I substituted edamame for fresh peas and it worked nice. I would never would have come up by myself with the idea of slicing everything so thin, it looked beautiful and tasted very good. Thanks! Can’t wait to try out some other recipes here.
I just made this last night and I can wait to eat the leftovers today! The chilli crunch is the icing on top of this dish but I’d also delicious without 🙂
I’ve made this salad like five times in the last month and everyone I shared it with was equally impressed. Super tasty, thanks for the recipe!
Made this tonight for dinner and it was a big win! Added chopped peanuts on top what I had prepped for another dish and it was a great addition (though the salad doesn’t need them)!
Because you made a point to note in the directions to not use toasted sesame oil, I was hoping you might share why. I only ask because it’s my fave but also want to follow the recipe as-is. Does it pull away from the freshness of the ingredients?
Snap peas are such a delicate veggie that I felt the toasted sesame oil overpowered it too much!
Awesome “it feels like Spring” dinner tonight with brown rice and sticky teriyaki chicken thighs. Had plenty of leftovers for lunch tomorrow too. Really tasty. My husband doesn’t really like traditional salads but it’s nice to know I’ve got another cool veggie option in my back pocket for the hot humid summer coming on.
Wow! One of the best salads I have had in a long time. Very flavorful and refreshing. Thank you!
With the dressing wilt the salad if I meal prep it? It sounds amazing
Correct, if it sits too long in the dressing the snap peas will start to lose their crunch – you could prep both and keep them separate!
I made this AMAZING chili crisp snap pea salad with a Teriyaki chicken in Dan Dan noodles for dinner tonight and it was a SMASH! Even with my husband that always complains about salad with dinner lol!
Made this on Monday (double portion) and have been eating some every night with dinner — it’s so good, even 5 days later! Still crisp, flavorful, and so fresh! Winner recipe!
This was so good! Ate a small serving with some crispy tofu and really happy with how full it kept me. I’ve struggled with getting enough protein on a vegetarian diet and this was such a good find. Thanks
This salad holds up extremely well in the fridge, seven days later and it’s still crisp and honestly better than fresh because the dressing has time to enter the vegetables. It was very time consuming to bias cut the peas, but because of its shelf life, I would say that this salad is worth the time spent.
Personally, I found it paired best with rice and soy sauce, and any type of teryaki protein (I made teryaki tofu and meatballs).
Overall a fantastic recipe: innovative, unique, and with a very clear vision. It felt like something I would eat at a nice restaurant as a spring or summer special. Bravo.
I’ve been enjoying this salad at home, and also have been making it to bring to gatherings of family and friends – everyone seems to really love it!
(I especially love the rich flavors of the dressing combined with the sweet crunch of the snap peas! Plus, it’s super for making ahead of time.)
I’m so excited to try this, thank you ☺️
Hope you loved it!
Hi Mariyah! The recipe calls for 2tbsp (16g) of sesame oil but 16g is equivalent to about 1tbsp – which measurement should I use? Thank you!
Go with the metric measurement, 16g – so excited for you to make this!
Loved this salad! I’m not a huge cilantro fan, so I used basil instead. I served it with salmon and white rice; it was a huge hit! I’ve made it since for just myself (it’s addictive), and it was still crisp and delicious 4 days later.
This was delicious! I added crushed cashews for a little crunch, and a tiny bit of soy sauce to mine. Thank you for sharing!
I so loved this recipe last year. I added Trader Joe’s sriracha tofu, slightly toasted. And it made a perfect working lunch.
Can’t wait to make it again as the amazing produce is back on shelves
This salad is stunningly tasty and healthy. I think this salad should be in the Menu of Michelin star reataurants. Kudos Mariah