Mains, Sides
Ready for a unique salad in a snap? This Edamame Snap Pea Salad is crunchy, vibrant, and sweet with a hint of heat.
Servings: 4-6
Time: 15 mins
Bring a pot of salted water to a boil. Add the frozen edamame and boil for 2–3 minutes until just tender. Drain and immediately rinse with cold water.
In a large bowl, combine the sliced snap peas, cooked edamame, green onions, and cilantro. Set aside.
In a small bowl, whisk together the chili crisp, honey, soy sauce, lemon juice, sesame seeds, garlic, and grated ginger.
Heat the sesame oil in a small pan until shimmering, then carefully pour it into the dressing mixture to enhance the flavors. Stir well.
Pour the dressing over the salad, add a pinch of salt, and toss until everything is evenly coated.
Taste and adjust the honey, soy sauce, and lemon juice to suit your preference.
Serve immediately, or chill for 15–20 minutes to let the flavors meld before serving.
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