Chili Crisp Snap Pea Salad

• servings: 2 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

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

Directions

Blanch the edamame

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.

Prep the peas and greens

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.

Make the dressing

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.

Finish and serve

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.