Spicy Snap Pea Salad
Snap pea season is back, and I’m so excited! Two years ago, I shared my tangy Feta and Lemon Snap Pea Salad. (Check it out if you haven’t made this before.) As I browsed the farmer’s market last week, these green gems caught my eye, and I had to get back to the kitchen lab and create a new recipe.
Many times in life, less is more, and that holds for this seasonal salad. This is a crispy, spicy, sweet, and salty salad with multiple textures. And it uses less than 8 ingredients, most of them pantry staples! Creamy edamame and sweet snap peas make the bulk of the salad, and a chili-ginger-honey dressing adds an extra bite. I “activate” these flavors by heating the sesame and olive oils until shimmering and then add them to the dry ingredients. This fries the aromatics and amps up each flavor.
I love serving this as-is or aside a bowl of rice. If you’re planning a grilled dinner, too, this also pairs nicely with seared steak or tofu slab. A delicious, fast, seasonal staple!
Ingredients
- In a large bowl, wash and drain your snap peas. Trim off the edges and slice them on a bias.
- Toss chopped cilantro, scallions, and blanched, chilled edamame into the bowl.
- In a separate small bowl, mix the ginger, chili crisp, honey, and sesame seeds together.
- Heat sesame and olive oils together over a small saucepan until shimmering. Add the hot oil to the ginger-chili bowl being careful not to splatter.
- Dress the salad with hot dressing, a lemon squeeze, and salt and pepper to taste. Enjoy!
Directions
- 12 oz snap peas
- 1/4 cup cilantro, chopped
- One bunch (4-6) scallions, sliced on a bias
- 1 cup edamame
- 1 tbsp grated ginger
- 1 tbsp chili crisp
- 1 tbsp honey
- 1 tbsp sesame seeds, toasted
- 1 tbsp sesame oil
- 2 tbsp olive oil (or the chili crisp oil!)
- 1 lemon squeeze
- Salt and pepper to taste
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