Ingredients
– 1 cup frozen shelled edamame
– 1 package (6.5 oz or 180 g) snap peas to be thinly sliced on a bias
– 1/4 cup packed cilantro finely chopped
– 4 scallions to be thinly sliced on a bias
– 1 tablespoon lemon juice
– 2 teaspoons toasted sesame seeds
– 2 teaspoons honey
– 2 teaspoons finely grated ginger
– 1 teaspoon chili crisp (adjust based on spice preference)
– 2 tablespoons sesame oil (regular, not toasted)
– Kosher salt to taste
Instructions
1-First, rinse and slice the snap peas on a bias for that extra crunch and visual appeal.
2-Then, thaw the edamame if needed and mix in the finely chopped cilantro and scallions for added freshness.
3-In a small bowl, whisk together the lemon juice, honey, grated ginger, chili crisp, sesame oil, and a pinch of kosher salt to form the tangy dressing.
4-Once your dressing is ready, gently toss all the ingredients together in a large bowl until everything is evenly coated. This ensures the flavors meld without wilting the veggies. For the best results, taste as you go and adjust the seasoning to your liking, perhaps adding more chili crisp if you want a spicier kick.
5-After tossing, let the salad sit for a minute or two to let the flavors blend, but serve it right away for maximum crispness. If you’re planning ahead, store components separately and combine just before eating. This method keeps the salad vibrant and tasty, much like how our mojito recipe benefits from fresh mixing for the best flavor.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌶️ Adjust chili crisp to your preferred spice level for balance.
🧄 Use freshly grated ginger for best flavor and aroma.
🛢️ Use regular sesame oil to maintain the tangy dressing flavor; toasted sesame oil can overpower the taste.
- Prep Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Fusion
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 serving