Description
A vibrant and crunchy snap pea salad with a bold chili crisp dressing. Easy to make for a quick side or light lunch.
Ingredients
Scale
- 1 pound snap peas, trimmed
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 2 tablespoons chili crisp (adjust to your spice preference)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce or tamari
- 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
- 1 clove garlic, minced
- Salt, to taste
- Optional additions: toasted sesame seeds, chopped peanuts, thinly sliced bell peppers, edamame
Instructions
- 1. Prepare the snap peas by washing and trimming them. For a brighter color and slightly tender texture, blanch in boiling water for 1-2 minutes, then plunge into an ice bath. Drain thoroughly and pat dry. Skip blanching for raw snap peas.
- 2. Make the dressing by whisking together chili crisp, rice vinegar, sesame oil, soy sauce or tamari, honey (if using), and minced garlic in a small bowl. Taste and adjust seasonings.
- 3. In a large bowl, combine the snap peas, sliced red onion, chopped cilantro, and chopped mint. Add any optional vegetables.
- 4. Pour the dressing over the mixture and gently toss to coat.
- 5. Sprinkle with optional toasted sesame seeds or chopped peanuts.
- 6. Season with salt if needed, taste, and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. For best results, eat within 1-2 days as snap peas may soften over time. This salad is best served cold or at room temperature; reheating is not recommended.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook (with optional blanching)
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 5g