Quick way to grow 5 Chili Crisp Snap Pea Salad
This quick and flavorful Chili Crisp Snap Pea Salad comes together in minutes, offering a delightful side dish with a kick of spice from chili crisp.
Equipment
- medium pot
- large bowl
- whisk
Ingredients
Main
- 1 pound snap peas trimmed
- 2 tablespoons chili crisp
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 0.5 teaspoon sesame oil
- salt to taste
- black pepper to taste
Instructions
Preparation
- Bring a medium pot of salted water to a boil, then blanch the snap peas for 1-2 minutes until bright green and tender-crisp.
- Drain the snap peas and immediately transfer them to an ice bath to stop cooking. Once cooled, drain and pat them dry.
- In a large bowl, whisk together the chili crisp, rice vinegar, soy sauce, and sesame oil.
- Add the cooled snap peas to the bowl and toss to coat evenly with the dressing.
- Season with salt and black pepper to taste, then serve immediately or chill until ready to serve.
Notes
This salad is excellent for meal prep and can be stored in the refrigerator for up to 3 days. The chili crisp adds wonderful depth and a spicy kick.