Chili Crisp Snap Pea Salad

You know that moment when you crave something bright and crunchy but also slightly naughty because of the chili crisp? Yeah, this salad nails that vibe. I first made this after a late-night snack attack turned into “let’s actually build something edible” and I haven’t stopped making it since. If you want a quick, flavorful side that doubles as lunch or weeknight company food, keep reading.

If you love bold, simple salads, you might also enjoy this chickpea beet feta salad recipe I turn to when I want something colorful and hearty.

Why You’ll Love This Recipe

• Fast prep — You get a finished salad in about 10–15 minutes. Yes, really.
• Bright, crunchy texture — Snap peas and edamame deliver that satisfying snap in every bite.
• Umami and heat — Chili crisp and toasted sesame oil give deep flavor without drama.
• Versatile pairing — Serve with fish, rice, or on its own as a light main.
• Healthy but fun — Protein from edamame and a little honey balances the heat.

Ingredients You’ll Need

Ingredient and Method

• 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 (use your favorite chili crisp and adjust to your spice level)
• 2 tbsp (16 g) sesame oil
• Kosher salt

Bold tip: slice the snap peas on a bias for a nicer mouthfeel and a more elegant presentation.

How to Make (Step-by-Step)

STEP 1

To a pot of boiling water, dump in the frozen edamame along with a generous pinch of kosher salt. Reduce the heat to medium and let the edamame cook for 3 minutes or until some of the beans start to float to the top. Drain and rinse immediately with cold water to stop the cooking process. I always say: shock the beans and you keep the color and crunch. No one likes limp veggies.

STEP 2

Wash the snap peas and pat dry. Thinly slice the snap peas on a bias (trust me, they taste different sliced like this) and add to a serving bowl, along with the cilantro, scallions, and edamame. Pour over the lemon juice and set aside. This little citrus hit keeps everything bright.

STEP 3

Add the toasted sesame seeds, honey, ginger, and chili crisp to a heat-proof bowl or jar. Heat the sesame oil in a pan on high heat until it shimmers and looks watery (this tells you the oil is hot but not burned). Pour the oil over the bowl of aromatics — this will flash cook the raw ginger and amplify the flavors of everything. Stir well. Yes, the sizzle smells amazing. Try not to drool.

STEP 4

Pour the dressing over the salad, sprinkle over a generous pinch of salt and toss to combine. Adjust for salt as needed and serve immediately. Serve with a sticky teriyaki (or chili crisp) fish like salmon, pair with sticky short-grain rice, or top with crispy rice for crunch. I often eat this straight from the serving bowl, no shame.

Pro Tips for the Best Results

• Don’t overcook the edamame. Cook just until some beans float. You want a snap, not a mush.
• Shock with cold water. This stops cooking and preserves color.
• Heat the oil properly. If the oil doesn’t shimmer, the ginger won’t pop the right flavors.
• Adjust chili crisp to taste. Start with less and add more; spicy regret happens fast.
• Make components ahead. You can prep edamame and slice snap peas earlier, then toss before serving.
• Use good-quality chili crisp. It makes a noticeable difference. FYI, I have a favorite bottle I won’t admit I hoard.

Fun Variations & Topping Ideas

Variations:

• Swap cilantro for mint or Thai basil for a fresher herbal note.
• Add sliced cucumber for extra hydration and crunch.
• Toss in some thinly sliced red cabbage for color and a slight bitterness that balances the chili crisp.
• Replace edamame with black beans if you want to make it pantry-friendly.

Toppings:

• Toasted sesame seeds (already listed but never too many)
• Crushed peanuts or cashews for crunch and richness
• Fried shallots for that restaurant-level vibe
• Crispy rice bits or puffed quinoa for texture that wows
• A drizzle more chili crisp if you live life on the edge

Storing and Reheating

Store the salad in an airtight container in the fridge for up to 2 days. The dressing will loosen the veggies over time, so I recommend keeping the dressing separate if you want maximum crunch later. Reheat? Don’t. This salad tastes best cold or at room temperature. If you absolutely must warm it, gently heat only the edamame and drizzle over the dressing right before serving. That way you avoid soggy snap peas and flavor loss.

Leftover ideas

• Fold leftovers into a warm bowl of rice for a quick lunch.
• Mix with cold noodles and a splash of soy for a noodle salad upgrade.
• Top grilled fish or chicken with the salad to add brightness and texture.
• Stuff into a pita with hummus and call it a modern sandwich — yes, it works.

If you’re looking for a cozy dessert to serve afterward, try this air fryer cinnamon honey pears for a sweet finish that won’t compete with the chili.

Frequently Asked Questions (FAQ)

Can I use fresh shelled edamame instead of frozen?

Absolutely. Fresh edamame works great. Just cook until tender and proceed the same way. Frozen saves time and usually has great texture, though.

How spicy will this salad be?

That depends on your chili crisp. I start with 1 teaspoon and add more if I need extra heat. Remember that the sesame oil mellows the spice a bit. IMO, better to under-season and adjust.

Can I make this vegan?

Yes. The recipe already qualifies as vegan, assuming your chili crisp contains no animal products. Always check the label if you keep strict dietary rules.

Can I swap lemon juice for lime?

Yes. Lime gives it a slightly brighter, more citrusy tang that pairs well with cilantro.

Will the snap peas lose crunch if I prepare ahead?

They will soften over time once dressed. Prepare and keep the dressing separate for the best crunch later on.

Conclusion

This Chili Crisp Snap Pea Salad gives you bright crunch, satisfying protein, and a punchy, umami-packed dressing that comes together in minutes. You get texture, heat, and freshness in a single bowl. Try it with sticky rice and salmon for a full meal, or serve it as a star side at your next casual dinner. If you want a deeper dive into an original version of this recipe, check out Chili Crisp Snap Pea Salad | Munching with Mariyah for inspiration.

I’d love to hear how you tweak it — leave a comment and a rating if you try it. Did you add peanuts? Go heavy on the chili? Tell me everything; I live for these little kitchen rebellions. 🙂