Ingredients
Salad
- 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
Dressing
- 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 (adjust to spice preference)
- 2 tbsp (16 g) sesame oil
- Kosher salt (to taste)
Instructions
- Blanch the edamame: Bring a pot of water to a boil and add a generous pinch of kosher salt. Add the frozen shelled edamame to the boiling water, reduce the heat to medium, and cook for 3 minutes or until some beans start to float to the top. Drain and immediately rinse with cold water to stop further cooking and preserve the bright color and texture.
- Prep the peas and greens: Wash the snap peas thoroughly and pat dry. Thinly slice the snap peas on a bias for better texture and flavor. In a serving bowl, combine the sliced snap peas, blanched edamame, chopped cilantro, and thinly sliced scallions. Pour over the lemon juice and gently toss to combine; set aside.
- Make the dressing: In a heat-proof bowl or jar, combine the toasted sesame seeds, honey, grated ginger, and chili crisp. Heat the sesame oil in a small pan over high heat until it shimmers and appears watery, indicating it is hot but not burned. Carefully pour the hot sesame oil over the aromatic mixture to flash-cook the ginger and enhance the flavors. Stir well to combine.
- Finish and serve: Pour the dressing evenly over the salad mixture. Sprinkle generously with kosher salt and toss thoroughly to coat all the ingredients. Taste and adjust seasoning if necessary. Serve immediately as a refreshing side dish. This salad pairs beautifully with sticky teriyaki or chili crisp salmon, sticky short-grain rice, or can be topped with crispy rice for added crunch.
Notes
- For best flavor, slice snap peas thinly on a bias as noted to elevate texture and taste.
- Adjust chili crisp amount to control the spice level according to your preference.
- Serve the salad immediately after dressing to maintain the crispness of the vegetables.
- Pairs well with Asian-inspired dishes like teriyaki salmon or sushi rice.
- Use fresh lemon juice for optimal brightness and balance against the spicy and savory dressing.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Gluten Free
