Go Back

Chili Crisp Snap Pea Salad

A vibrant and nutritious salad featuring the crunch of fresh snap peas and a spicy chili crisp dressing, perfect for quick meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Asian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups snap peas Look for bright green, crisp peas.
  • 1/4 cup chili crisp Adjust based on your heat preference.
  • 1 tablespoon olive oil A heart-healthy fat that enhances the dressing.
  • 1 tablespoon rice vinegar For a touch of acidity to balance flavors.
  • 1/2 teaspoon salt Enhances the overall taste; feel free to adjust.
  • 1/4 teaspoon black pepper A pinch of spice that complements the flavors.
  • 2 tablespoons sesame seeds For added crunch and nuttiness.
  • 1/4 cup chopped green onions Scallions can be substituted if needed.

Method
 

Preparation
  1. Wash and trim the snap peas: Rinse the snap peas under cold water and remove any strings for a cleaner bite.
  2. Mix the dressing: In a bowl, combine the chili crisp, olive oil, rice vinegar, salt, and black pepper. Whisk together until well blended.
  3. Toss the snap peas: Add the trimmed snap peas to the bowl with the dressing. Gently toss to coat the peas evenly.
  4. Top it off: Sprinkle the sesame seeds and chopped green onions over the salad.
  5. Serve immediately or chill: Enjoy right away, or chill the salad in the refrigerator for 30 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to two days. It’s best to store the dressing separately and toss it just before serving to retain crunch. Freezing is not recommended as snap peas will lose texture.