Chili Crisp Snap Pea Salad (Crunchy, Spicy & Ready in 10 Minutes)
Healthy Living Specialist
If you are looking for a side dish that wakes up your palate, this Chili Crisp Snap Pea Salad is the ultimate answer. It is an explosion of texture and flavor, combining the natural sweetness of fresh snap peas with the savory, nutty heat of spicy chili crisp. Unlike boring leafy salads, this dish stays incredibly crunchy and satisfying, making it the perfect companion for dumplings, grilled fish, or savory rice bowls.
As seen in the photos, the secret lies in the prep work. Instead of leaving the vegetables chunky, we slice the snap peas and scallions into thin, elegant slivers. This increases the surface area, allowing the sesame-ginger dressing to cling to every bite. The addition of shelled edamame adds a boost of plant-based protein and a buttery texture that balances the crisp snap peas.
Secrets to the Perfect Chili Crisp Snap Pea Salad
Why It Works
This recipe works because of the sweet-heat balance. Sugar snap peas have a high natural sugar content. When you pair that sweetness with the heat of chili crisp and the acidity of fresh lemon juice, you hit every taste bud at once. The toasted sesame seeds and sesame oil add a layer of nuttiness (umami) that grounds the bright, fresh flavors.
Visually, the dark red chili oil creates beautiful crimson speckles against the vibrant green vegetables, making the dish look restaurant-quality with minimal effort.
My Story With This Recipe
I first developed this recipe during a particularly busy summer catering season when I needed a standout side dish that could hold up in any weather. After testing countless variations in my kitchen, I discovered that the combination of chili crisp and fresh snap peas created an addictive contrast that my clients couldn’t stop raving about.
What started as a simple catering solution has become one of my most requested recipes, earning a permanent spot in both my professional repertoire and my home cooking rotation. The true validation came when a renowned Asian chef at a food festival asked me for the recipe – a moment I’ll never forget.
Olivia Greene’s Professional Tips
- Ingredient Selection: Look for snap peas that are bright green and crisp, with no yellowing or soft spots. The freshest peas will make a subtle snapping sound when broken in half.
- Temperature Control: For maximum crunch, I recommend blanching the snap peas in ice water for exactly 30 seconds before slicing. This sets the bright green color while maintaining the perfect texture.
- Knife Skills: Use a sharp knife and maintain a consistent angle when slicing the peas on the bias. This not only creates an elegant presentation but ensures even distribution of the dressing.
- Make-Ahead Strategy: You can prep all components up to 4 hours ahead, but store the sliced vegetables, dressing, and garnishes separately. Combine just before serving for optimal texture and visual appeal.
Pair this refreshing salad with our Sticky Sesame Chicken for a complete dinner.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. The snap peas will marinate and soften slightly but remain crunchy. Give it a good stir before serving to redistribute the chili oil.
Substitutions
Veggie Swap: Snow peas or thinly sliced English cucumber can be used in place of snap peas. Acid: Rice vinegar or lime juice can be substituted for lemon juice for a different Asian-inspired flavor profile. Sweetener: Agave or brown sugar can replace the honey.
Ingredients
1 package (approx. 8-10 oz), strings removed and sliced on a bias
1 cup, shelled (frozen and thawed, or cooked)
4 stalks, thinly sliced on a bias
1/4 cup, packed and chopped
2 tbsp
1 tbsp
2 tsp (or maple syrup for vegan)
2 tsp, fresh grated or paste
1 tsp (plus more for drizzling)
2 tsp, toasted
1 tsp (or to taste)
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
Wash and string the snap peas. Slice them thinly on a steep diagonal (bias) to create long slivers. Slice the scallions to match.
If using frozen shelled edamame, rinse them under warm water to thaw, then pat dry completely.
In a large mixing bowl, whisk together the sesame oil, lemon juice, honey, grated ginger, chili crisp, and kosher salt until emulsified.
Add the sliced snap peas, thawed edamame, scallions, and chopped cilantro to the bowl with the dressing. Toss well to coat.
Let the salad sit for 5-10 minutes to allow the flavors to meld.
Transfer to a serving bowl. Sprinkle generously with toasted sesame seeds and an extra drizzle of chili oil as shown in the photo.
Serve immediately for maximum crunch.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Chili Crisp Snap Pea Salad (Crunchy, Spicy & Ready in 10 Minutes)
From Olivia Greene: As a chef who spent years working in Asian-fusion restaurants, I’ve always been fascinated by the way simple ingredients can create ex
Ingredients
Instructions
Wash and string the snap peas. Slice them thinly on a steep diagonal (bias) to create long slivers. Slice the scallions to match.
If using frozen shelled edamame, rinse them under warm water to thaw, then pat dry completely.
In a large mixing bowl, whisk together the sesame oil, lemon juice, honey, grated ginger, chili crisp, and kosher salt until emulsified.
Add the sliced snap peas, thawed edamame, scallions, and chopped cilantro to the bowl with the dressing. Toss well to coat.
Let the salad sit for 5-10 minutes to allow the flavors to meld.
Transfer to a serving bowl. Sprinkle generously with toasted sesame seeds and an extra drizzle of chili oil as shown in the photo.
Serve immediately for maximum crunch.
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Tools You'll Need
- Chef's Knife
- Cutting Board
- Large Mixing Bowl
- Whisk
- Microplane (for ginger)
Recipe Tags
About the Author
Olivia Greene
Healthy Living Specialist
Olivia's journey to healthy eating began after feeling sluggish from years of processed foods. She's passionate about fresh, seasonal ingredients and creating recipes that nourish both body and soul. Her approach isn't about restriction—it's about celebrating whole foods in creative, delicious ways that leave you energized.
"Healthy eating should make you feel amazing, not deprived. I'm here to show you it can be both nourishing AND crave-worthy."
Specialties:
Hi, I'm Sarah!
I'm Sarah Mitchell, founder of Cozy Bites Kitchen and mom of two. What started as my personal mission to create simple family recipes has grown into a team of five passionate recipe creators. Together, we bring you diverse perspectives, expertise, and flavors for every occasion.
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