This Chili Crisp Snap Pea Salad pairs crisp snap peas and tender edamame with a sweet-bright dressing and a hit of chili crisp. It’s fresh, crunchy, slightly spicy, and just the right mix of sweet and savory. The sesame oil and toasted seeds give a toasty finish that keeps every bite interesting.
Top reasons to make it: it’s fast, uses few ingredients, and feels special without fuss.
Why You’ll Love This Recipe
- Ready in about 10–15 minutes perfect for busy evenings.
- Uses simple pantry items and one bag of frozen edamame.
- Bold flavor from chili crisp with fresh crunch from snap peas.
- Naturally vegetarian and easy to make vegan or gluten-free.
Pair it with a simple dessert, like 4-ingredient peanut butter cookies for an easy finish to a busy night.
Ingredients
- 1 cup (140 g) frozen shelled edamame, thawed and drained
- 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 and adjust to taste)
- 2 tbsp (16 g) sesame oil
- Kosher salt, to taste
*“On a bias” means cut at a diagonal for longer, prettier slices.
Step-by-Step Instructions of Chili Crisp Snap Pea Salad
- Thaw the edamame by running under warm water or microwaving 30–45 seconds; drain well.
- Slice the snap peas on a bias and place them in a large mixing bowl.
- Add the edamame, chopped cilantro, and sliced scallions to the bowl.
- Whisk the lemon juice, honey, grated ginger, chili crisp, sesame oil, and a pinch of kosher salt in a small bowl until combined.
- Pour the dressing over the veggies and toss gently until everything is coated.
- Taste and adjust salt or chili crisp for spice level.
- Sprinkle toasted sesame seeds over the salad and serve immediately or chill briefly for a colder salad.
Tips for Success
- Use a light hand with chili crisp at first you can always add more.
- Dry the edamame well so the dressing sticks.
- Slice snap peas on a diagonal for better texture and presentation.
- Make the dressing ahead for faster assembly.
Substitutions & Variations of Chili Crisp Snap Pea Salad
To Make It Vegan/Gluten-Free:
- Swap honey for maple syrup to make it vegan.
- Check your chili crisp label some contain soy or wheat; choose a gluten-free brand if needed.
Variations:
- Add toasted peanuts or cashews for crunch and protein.
- Toss in thin cucumber ribbons or grated carrot for color and crunch.
- Swap edamame for cooked chickpeas for a different protein texture.
- Stir in a splash of rice vinegar or soy/tamari for extra tang.
Storage Instructions of Chili Crisp Snap Pea Salad
Refrigerator:
- Store in an airtight container for up to 2–3 days. Note: snap peas soften over time, so the salad is best within the first day.
Freezer:
- Not recommended; the peas and herbs lose their crunch and become watery when thawed.
Make-Ahead:
- Prep the dressing and chop the herbs and scallions up to a day ahead. Keep the snap peas and edamame separate and toss together just before serving.
Frequently Asked Questions (FAQ) of Chili Crisp Snap Pea Salad
Can I use fresh edamame instead of frozen?
- Yes. Cook fresh edamame briefly in boiling water until tender, then cool and use as directed.
How can I make this less spicy?
- Reduce the chili crisp to 1/2 teaspoon or omit it and add a pinch of red pepper flakes last to control heat.
Will the salad hold up for a picnic or potluck?
- Pack the dressing separately and toss right before serving to keep the peas crisp.
Final Thoughts
This Chili Crisp Snap Pea Salad is a speedy, flavorful side that brightens weeknight meals and eases the guilt of last-minute dinners. It’s crunchy, a little spicy, and built to be flexible swap a few ingredients and you’ve got a whole new dish. If you try this salad, leave a comment and a star rating so others know how it turned out for you.
Print
Chili Crisp Snap Pea Salad
A quick, crunchy, and spicy salad featuring snap peas and edamame, perfect for busy weeknights or entertaining.
- Total Time: 15 minutes
- Yield: 4 servings
Ingredients
- 1 cup (140 g) frozen shelled edamame, thawed and drained
- 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 and adjust to taste)
- 2 tbsp (16 g) sesame oil
- Kosher salt, to taste
Instructions
- Thaw the edamame by running under warm water or microwaving for 30–45 seconds; drain well.
- Slice the snap peas on a bias and place them in a large mixing bowl.
- Add the edamame, chopped cilantro, and sliced scallions to the bowl.
- Whisk the lemon juice, honey, grated ginger, chili crisp, sesame oil, and a pinch of kosher salt in a small bowl until combined.
- Pour the dressing over the veggies and toss gently until everything is coated.
- Taste and adjust salt or chili crisp for spice level.
- Sprinkle toasted sesame seeds over the salad and serve immediately or chill briefly for a colder salad.
Notes
Use a light hand with chili crisp at first you can always add more. Dry the edamame well so the dressing sticks. Slice snap peas on a diagonal for better texture and presentation. Make the dressing ahead for faster assembly.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Asian
- Diet: Vegetarian