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Chili Crisp Snap Pea Salad

By quardart_seisey • Added 12 days ago • Updated 12 days ago
Medium Side Prep: 20 mins Cook: mins Total: mins Serves 2

Ingredients (for 2 servings)

  • 1.0 cup Frozen Shelled Edamame 
  • 1.0 pkg Snap Peas, Sliced
  • 0.25 cup Cilantro
  • 4.0 piece Scallions
  • 1.0 tbsp Lemon Juice
  • 2.0 tsp Toasted Sesame Seeds
  • 2.0 tsp Honey
  • 2.0 tsp Ginger, Grated
  • 1.0 tsp Chili Crisp
  • 2.0 tbsp Sesame Oil
  • 1.0 piece Kosher Salt
Note: Items with are common pantry items.

Instructions

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. 
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. 
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. 
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. 

Nutrition Estimates (*estimated per serving)

31.0
Calories
0.9g
Protein
7.8g
Carbs
0.1g
Fat
1.3g
Fiber
5.3g
Sugar
5.0mg
Sodium
Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.

Ratings

0/5 (0 ratings)

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