Description
A refreshing salad that combines crisp snap peas with edamame and a spicy chili crisp dressing for a flavorful side dish or light meal.
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
- 2 tbsp (16 g) sesame oil
- Kosher salt
Instructions
- Add the frozen edamame to a pot of boiling water with a pinch of kosher salt and cook for about 3 minutes. Drain and rinse with cold water.
- Wash the snap peas, pat them dry, and slice on a bias. Combine them in a bowl with cilantro, scallions, and cooked edamame. Drizzle with lemon juice.
- Combine toasted sesame seeds, honey, grated ginger, and chili crisp in a heat-proof bowl.
- Heat sesame oil in a pan until it shimmers, then pour over the mixture and mix well.
- Pour the dressing over the salad mix, add salt, and toss to combine.
- Serve immediately, optionally pairing with grilled protein.
Notes
Adjust the chili crisp to suit your spice preference. Use fresh snap peas for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg