Ingredients
Scale
- 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