Chili Crisp Snap Pea Salad
Equipment
Ingredients
Main Ingredients
snap peas (sliced)
450 g
cucumber
1 piece
radishes (thinly sliced)
6 piece
carrot (julienned)
1 piece
scallions (sliced)
4 piece
cilantro
0.5 bunch
mint leaves
0.25 bunch
Dressing
chili crisp oil
60 ml
rice vinegar
30 ml
toasted sesame oil
15 ml
soy sauce
15 ml
lime juice
1 piece
honey
5 g
ginger (grated)
1 tsp
garlic (minced)
1 clove
Instructions
Prepare the vegetables
Trim the ends of the snap peas and slice them diagonally into 1/2-inch pieces. Thinly slice the cucumber, radishes, carrot (julienne), and scallions. Roughly chop the cilantro and mint leaves.
Make the dressing
In a small bowl, whisk together chili crisp oil, rice vinegar, sesame oil, soy sauce, lime juice, honey, grated ginger, and minced garlic until well combined.
Assemble the salad
In a large bowl, combine all the prepared vegetables and herbs. Pour the dressing over the salad and toss gently to coat everything evenly.
Serve
Serve immediately for maximum crunch, or let it sit for 10 minutes for flavors to meld.
Storage
Best eaten fresh. Store in airtight container. Vegetables will soften over time.
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