Chili Crisp Snap Pea Salad Recipe

Introduction

This easy Chili Crisp Snap Pea Salad is the addictive side dish you need. It’s a crunchy, spicy, and savory explosion that comes together in minutes. The magic is in the simple dressing that perfectly coats the crisp peas. For another quick, flavor-packed meal, try this One-Pan Baked Chicken with Potatoes & Veggies Recipe.

Ingredients

This vibrant Chili Crisp Snap Pea Salad combines crisp, sweet peas with a spicy, savory, and slightly sweet dressing for a textural and flavorful side dish.

• 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 (use your favorite chili crisp and adjust to your spice level)
• 2 tbsp (16 g) sesame oil
• Kosher salt

Timing

Prep Time	15 minutes
Cook Time	5 minutes
Total Time	20 minutes

Context: This quick Chili Crisp Snap Pea Salad is ready in about 20 minutes, making it roughly 30% faster than similar fresh vegetable salads that require more chopping or blanching.

Step-by-Step Instructions

Step 1 — Prep the Snap Peas

Wash and thoroughly dry one pound of fresh sugar snap peas. Trim the stem end and remove any tough strings along the seam. For a more tender bite, you can slice thicker peas in half lengthwise.

Step 2 — Blanch for Vibrant Color & Crunch

Bring a large pot of salted water to a rolling boil. Prepare an ice bath in a large bowl. Add the snap peas to the boiling water and blanch for just 60-90 seconds until bright green. Immediately transfer them to the ice bath to halt cooking and lock in the crisp texture.

Step 3 — Make the Chili Crisp Dressing

In a small bowl, whisk together 3 tablespoons of your favorite chili crisp (oil and crunchy bits), 2 tablespoons rice vinegar, 1 tablespoon soy sauce, and 1 teaspoon of honey or maple syrup. Taste and adjust seasoning.

Tip: For more depth, add a teaspoon of toasted sesame oil or a pinch of grated ginger to the dressing.

Step 4 — Toast the Aromatics

In a small dry skillet over medium-low heat, toast 2 tablespoons of sesame seeds and ¼ cup of sliced almonds until fragrant and lightly golden, about 3-4 minutes. Stir constantly to prevent burning. Set aside to cool.

Step 5 — Assemble the Base Salad

Drain the snap peas and pat them completely dry with a clean kitchen towel. Place them in a large mixing bowl. Add half of the toasted nuts and seeds, along with thinly sliced scallions and fresh cilantro leaves.

Step 6 — Dress and Toss

Pour about three-quarters of the chili crisp dressing over the salad. Toss gently but thoroughly to ensure every component is lightly coated. Let it sit for 5 minutes to allow the flavors to meld.

Step 7 — Final Seasoning & Serve

Taste the Chili Crisp Snap Pea Salad and add more dressing, a squeeze of lime, or a pinch of salt if needed. Transfer to a serving platter and garnish with the remaining toasted nuts and seeds for extra crunch.

Serving Tip: This salad is best served immediately but will keep, covered in the fridge, for a few hours. The snap peas will soften slightly but remain delicious.

Nutritional Information

Calories	~210
Protein	~6g
Carbohydrates	~18g
Fat	~14g
Fiber	~5g
Sodium	~320mg

Note: Estimates are based on typical ingredients and serving size for this Chili Crisp Snap Pea Salad and can vary with specific brands or preparation.

Healthier Alternatives

This vibrant Chili Crisp Snap Pea Salad is wonderfully adaptable. Here are simple ingredient swaps to tailor it to different dietary needs without sacrificing its signature spicy crunch.

• Protein Swap (Tofu for Chicken) — Use baked or air-fried extra-firm tofu cubes for a plant-based, high-protein alternative. It soaks up the chili crisp dressing beautifully.
• Lower-Carb Option (Zucchini Noodles for Snap Peas) — Spiralized raw zucchini or yellow squash makes a great low-carb base, offering a similar fresh crunch.
• Dairy-Free (Toasted Sesame Oil for Honey) — Replace honey with a touch of maple syrup or agave, and ensure your chili crisp brand is vegan to make the entire salad dairy-free.
• Gluten-Free (Tamari for Soy Sauce) — Use gluten-free tamari or coconut aminos in the dressing to easily make this Chili Crisp Snap Pea Salad gluten-free.
• Low-Sodium (Low-Sodium Soy Sauce & Homemade Crisp) — Opt for low-sodium soy sauce and consider making a homemade chili crisp to control the salt level.
• Nut-Free (Sunflower Seeds for Almonds) — Swap slivered almonds for toasted sunflower or pumpkin seeds to keep the crunch while avoiding tree nuts.
• Extra Greens (Arugula for Half the Peas) — Mix in peppery arugula or baby spinach with the snap peas to boost the nutrient density and add a different flavor layer.
• Citrus Twist (Lime for Rice Vinegar) — Use fresh lime juice instead of rice vinegar for a brighter, more tropical acidity that pairs wonderfully with the chili oil.

Serving Suggestions

• Pair this vibrant Chili Crisp Snap Pea Salad with grilled lemon-herb chicken or miso-glazed salmon for a light, satisfying meal.
• Serve it as a standout side dish at a summer barbecue or picnic, where its crunchy texture and spicy kick complement grilled meats and burgers perfectly.
• Transform it into a main course by adding a protein like shredded rotisserie chicken, seared tofu, or cooked shrimp directly into the bowl.
• Offer it as part of a vibrant appetizer spread alongside spring rolls, dumplings, or cold noodles for a themed Asian-inspired dinner party.
• For elegant plating, serve the salad in a wide, shallow bowl or on a large platter, garnishing with extra toasted sesame seeds and a final drizzle of chili crisp.
• Pack it for a next-day lunch; the sugar snap peas and cabbage hold up well, making this salad deliciously crunchy even after a night in the fridge.

This Chili Crisp Snap Pea Salad is incredibly versatile. Its bold flavors and satisfying crunch make it a welcome addition to everything from a quick weeknight dinner to a festive potluck table.

Common Mistakes to Avoid

• Mistake: Using old, limp snap peas. Fix: Select crisp, bright green pods and store them in the fridge’s high-humidity drawer to maintain crunch.
• Mistake: Overcooking the snap peas until they turn mushy. Fix: Blanch for just 60-90 seconds, then shock in ice water to lock in vibrant color and texture.
• Mistake: Drowning the salad in chili crisp, making it greasy. Fix: Start with 1-2 teaspoons, toss well, and add more to taste—you want flavor, not a pool of oil.
• Mistake: Adding chili crisp at the wrong time. Fix: Toss it with the warm, drained peas so the flavors adhere better than on cold vegetables.
• Mistake: Skipping the acid balance. Fix: A splash of rice vinegar or lime juice cuts the chili crisp’s richness and brightens the entire dish.
• Mistake: Forgetting to season the blanching water. Fix: Salt the boiling water generously like pasta water; it seasons the peas from the inside out.
• Mistake: Using only snap peas, creating a one-note salad. Fix: Add textural contrasts like toasted nuts, crispy shallots, or creamy avocado.
• Mistake: Serving immediately without letting flavors meld. Fix: Let the dressed salad sit for 10-15 minutes so the chili crisp infuses every bite.
• Mistake: Storing leftovers poorly. Fix: Keep in an airtight container; the peas will soften slightly but remain delicious for up to 2 days.

Storing Tips

• Fridge: Store your Chili Crisp Snap Pea Salad in an airtight container in the refrigerator for up to 3 days. For best texture, keep the dressing separate and toss just before serving.
• Freezer: Freezing is not recommended for this salad, as the fresh snap peas and other vegetables will become limp and watery when thawed, ruining the signature crisp texture.
• Reheat: This Chili Crisp Snap Pea Salad is designed to be served cold. Do not reheat it, as this will wilt the vegetables and can compromise food safety. Always keep it refrigerated at or below 40°F (4°C) until ready to serve.

For maximum freshness and crunch, assemble your salad just before eating. If you need to prep ahead, store the blanched snap peas and chopped vegetables separately from the chili crisp dressing.

Conclusion

This Chili Crisp Snap Pea Salad is the perfect quick, crunchy, and flavorful side dish. We hope you love this vibrant recipe as much as we do! Give it a try and let us know what you think in the comments below. For another speedy veggie side, check out our 10-Min. Easy Korean Bean Sprout Salad (Sukju Namul) Recipe.

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Chili Crisp Snap Pea Salad

Print Recipe

• Author: Olivia Bennett

Ingredients

Scale 1x2x3x

• 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 (use your favorite chili crisp and adjust to your spice level)
• 2 tbsp (16 g) sesame oil
• Kosher salt

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

FAQs

Can I make this Chili Crisp Snap Pea Salad ahead of time?

Yes, you can prepare the components ahead. Blanch and shock the snap peas, then store them separately from the dressing and toppings. Toss everything together just before serving to keep the salad crisp and vibrant.

What can I use if I don’t have chili crisp?

If you don’t have chili crisp, you can make a quick substitute by mixing a neutral oil with red pepper flakes, a touch of sugar, and a pinch of salt. However, for the best flavor, seek out chili crisp to make an authentic Chili Crisp Snap Pea Salad.

Can I add protein to this salad to make it a main dish?

Absolutely. Grilled chicken, shrimp, or baked tofu are excellent additions. Simply slice or shred your chosen protein and toss it with the Chili Crisp Snap Pea Salad for a satisfying and complete meal.