A crisp, spicy salad made with chili crisp oil, edamame, and fresh spring vegetables.

Scale

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

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

2 tbsp (16 g) sesame oil

Kosher salt

1. Blanch the edamame in salted boiling water for 3 minutes, then rinse in cold water.

2. Slice snap peas, cilantro, and scallions; combine in a large bowl.

3. Mix sesame seeds, honey, ginger, and chili crisp in a heatproof bowl.

4. Heat sesame oil until shimmering, then pour over aromatics.

5. Stir dressing well and pour over salad.

6. Season with salt, toss, and serve immediately.

Slice snap peas on a bias for best texture. Adjust chili crisp to your spice preference. Serve with grilled fish or rice.

Keywords: Chili Crisp Snap Pea Salad, chili crisp oil, spicy salad, spring produce, scallions