Ingredients
Salad 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
Dressing Ingredients
- 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 (adjust to spice preference)
- 2 tbsp (16 g) sesame oil
- Kosher salt, to taste
Instructions
- Blanch the edamame: Bring a pot of water to a boil, add a generous pinch of kosher salt and the frozen shelled edamame. Reduce heat to medium and cook for 3 minutes or until some beans float to the top. Drain and immediately rinse under cold water to halt the cooking process and preserve texture.
- Prep the peas and greens: Wash and dry the snap peas thoroughly. Thinly slice them on a bias and place them in a serving bowl. Add the finely chopped cilantro, sliced scallions, and blanched edamame. Pour the lemon juice over the mixture and set aside to let flavors meld.
- Make the dressing: In a heat-proof bowl or jar, combine the toasted sesame seeds, honey, grated ginger, and chili crisp. Heat sesame oil in a pan over high heat until it shimmers and appears watery but not burnt. Carefully pour the hot oil over the bowl of aromatics to flash cook the ginger and enhance the flavors. Stir the dressing well to incorporate all ingredients.
- Finish and serve: Pour the prepared dressing over the salad. Sprinkle with a generous pinch of kosher salt and toss all ingredients to combine evenly. Taste and adjust salt as necessary. Serve immediately as a refreshing side dish or pair with sticky teriyaki-glazed salmon and short-grain rice for a complete meal. Optionally, top with crispy rice for extra crunch.
Notes
- Thinly slicing snap peas on a bias improves their texture and flavor experience in the salad.
- Hot sesame oil poured over aromatics flash cooks the ginger, enhancing the dressing’s aroma and taste.
- Adjust the amount of chili crisp to your preferred spice level.
- Serve immediately for the best texture; the snap peas remain crisp and fresh.
- This salad pairs excellently with sticky teriyaki salmon or as a flavorful side with Asian-inspired dishes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
