Description
A quick and vibrant snap pea salad featuring the addictive crunch and savory spice of chili crisp. Easily customizable and a fantastic side dish.
Ingredients
Scale
- 1 pound fresh snap peas, trimmed
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 2–3 tablespoons chili crisp (adjust to your spice preference)
- 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1. Prepare the snap peas: Wash, trim, and dry the snap peas. For extra vibrant color and texture, you can quickly blanch them in boiling salted water for 30-60 seconds, then plunge into an ice bath. Drain very well.
- 2. Prepare the dressing: In a medium bowl, whisk together rice vinegar, soy sauce, sesame oil, chili crisp, and honey or maple syrup (if using).
- 3. Combine ingredients: In a large serving bowl, combine the prepared snap peas, thinly sliced red onion, and chopped fresh cilantro.
- 4. Dress the salad: Pour the prepared dressing over the snap pea mixture. Toss gently to coat.
- 5. Season and serve: Season with salt and pepper to taste. Let sit for at least 10-15 minutes before serving to allow flavors to meld.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. The snap peas may soften over time, but the flavors will remain delicious. Stir before serving. This salad is served cold and is not meant to be reheated.
- Prep Time: 15 minutes
- Cook Time: 1 minute (if blanching)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 400mg
- Fat: 9g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g