Chili crisp has a way of making almost anything taste more interesting, but paired with raw sugar snap peas it does something particularly good. The crunch of the peas against the heat and depth of the chili oil creates a contrast that feels intentional and a little addictive. This chili crisp snap pea salad takes about ten minutes from start to finish, requires no cooking at all, and lands somewhere between a snack and a proper side dish depending on how generously you serve it.
It works as a raw side dish next to grilled proteins, a quick addition to a potluck spread, or a light vegetarian dinner idea when paired with steamed rice or noodles. The prep is minimal, but the flavor reads as anything but lazy.
What You Need for Chili Crisp Snap Pea Salad
- 1 lb fresh sugar snap peas, strings removed
- 2 tablespoons chili crisp (store-bought, any brand)
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce or tamari
- 1 teaspoon toasted sesame oil
- 1 teaspoon honey or maple syrup
- 2 scallions, thinly sliced
- 2 tablespoons toasted sesame seeds
- 1/4 cup fresh mint or cilantro leaves, torn
- 1 teaspoon fresh ginger, grated (optional)
- Flaky sea salt to finish
The chili crisp brand you use will affect the heat level noticeably. Some versions are mild and mostly aromatic, while others carry a real kick. Taste yours before assembling and adjust the quantity accordingly. If your chili crisp is on the milder side, a small pinch of red pepper flakes stirred into the dressing brings the heat up without changing the flavor profile.
How to Make Chili Crisp Snap Pea Salad
- Remove the tough strings from each snap pea by snapping the stem end and pulling down along the flat seam. This step is quick and improves the texture significantly.
- If the peas are very large, slice them on a diagonal into two or three pieces. Smaller peas can stay whole.
- In a bowl, whisk together the chili crisp, rice vinegar, soy sauce, sesame oil, and honey until the dressing is cohesive.
- Add the snap peas to the dressing and toss well so every pea is coated. Let the bowl sit for 3 to 4 minutes so the peas absorb the flavor slightly.
- Transfer to a serving plate or bowl. Scatter the scallions, sesame seeds, and torn herbs over the top.
- Finish with a pinch of flaky sea salt and serve immediately for the best crunch.
Getting the Most Out of Raw Snap Peas
Sugar snap peas are at their best raw when they are very fresh and firm. Older peas lose their snap quickly and start to taste starchy rather than sweet. When shopping, look for pods that are bright green with no yellowing or soft spots, and ideally still slightly cool from refrigeration. A salad with sugar snap peas only works the way it should when the peas are genuinely crisp to begin with.
Removing the strings is worth doing even if the package says pre-washed or ready to eat. The strings do not soften in a raw preparation and interrupt the texture of each bite. It takes about five minutes for a full pound and makes a real difference in the finished dish.
Substitutions and Easy Swaps
No chili crisp? A mix of chili oil, red pepper flakes, and a few crispy fried shallots comes close. It will not be identical since commercial chili crisp has a complexity from fermented black beans and spices that is hard to replicate simply, but it produces a similar heat and texture in the dressing. Snow pea recipes follow the same preparation approach if sugar snap peas are unavailable, though snow peas are thinner and more delicate and will not stay as crisp once dressed.
Tamari makes this fully gluten-free without any other changes needed. Coconut aminos work as a soy-free option but add a slight sweetness, so reduce the honey by half if using them. Rice vinegar can be swapped for a small amount of lime juice if you want a brighter, more citrus-forward dressing instead of the slightly fermented tang that rice vinegar brings.
Variations to Try
Adding thinly sliced cucumber or shredded red cabbage stretches the salad further and adds another layer of crunch that makes it feel more substantial as a cold vegetarian dish. Edamame stirred in adds protein and keeps the color palette cohesive. For a version that works well as a potluck idea, toss in some cooked soba noodles to bulk it up and serve at room temperature.
A handful of crushed roasted peanuts or cashews on top adds a rich, buttery crunch that contrasts nicely with the spicy oil. It also makes this a more filling salad that holds up as a light meal rather than just a side. Topping with a soft-boiled egg cut in half brings it even closer to a complete bowl.
Storage and Serving
This salad is best eaten the same day it is made. The snap peas start to soften once dressed and lose their crunch within a few hours. If you need to prep ahead, store the peas and the dressing separately in the fridge and combine them right before serving. Undressed peas keep well for up to 2 days in an airtight container.
Serve it as a healthy side for chili, alongside grilled chicken skewers, or as part of a larger spread of cold dishes. It also pairs well with anything rice-based since the bold dressing cuts through plain grains cleanly and adds interest to a simple bowl.
FAQ
Can I blanch the snap peas instead of using them raw?
You can. Blanching for 60 seconds in boiling water followed by an immediate ice bath gives the peas a vivid green color and slightly softer bite while preserving most of the crunch. Pat them fully dry before tossing with the dressing so the water does not dilute the chili crisp coating.
How spicy is this salad?
It depends entirely on which chili crisp you use. Most standard versions produce a mild to medium heat level that most people find very manageable. Start with one tablespoon if you are sensitive to spice and taste before adding more. The honey in the dressing helps soften the heat slightly.
What is the difference between sugar snap peas and snow peas?
Sugar snap peas have a round, plump pod with fully developed peas inside and a satisfying crunch. Snow peas are flat, thinner, and more delicate with tiny undeveloped peas. Both work in this recipe but sugar snap peas hold up better once dressed and have a sweeter, more substantial texture in a raw preparation.
Can I make this salad ahead for a potluck?
For best results, transport the snap peas and dressing separately and toss them together on-site. If that is not practical, dress the salad no more than 30 minutes before serving and skip adding the fresh herbs and sesame seeds until the last moment so they stay vibrant and do not wilt.
Is this recipe vegan?
It is vegan as written when you use maple syrup instead of honey. All other ingredients, including chili crisp, soy sauce, rice vinegar, and sesame oil, are plant-based. Always check the label on your specific chili crisp brand since a small number of versions include fish-based ingredients.
Can I add protein to make it a full meal?
Yes. Edamame, cooked shrimp, sliced grilled chicken, or a soft-boiled egg all work well. Keep the protein simple and lightly seasoned so it does not compete with the chili crisp dressing. The peas and dressing are bold enough that any protein addition should complement rather than overpower the existing flavor.
Chili Crisp Snap Pea Salad
Ingredients
Equipment
Method
- Remove strings from snap peas. Slice larger peas diagonally if desired, leave smaller ones whole.
- Whisk together chili crisp, rice vinegar, soy sauce, sesame oil, and honey in a large bowl until combined.
- Add snap peas and toss well to coat. Let sit for 3 to 4 minutes.
- Transfer to a serving plate and top with scallions, sesame seeds, and torn herbs.
- Finish with flaky sea salt and serve immediately for best crunch.
Notes
- Dress the salad right before serving for maximum crunch.
- Store peas and dressing separately if prepping ahead.
- Adjust chili crisp quantity based on your heat preference.
- Use tamari and maple syrup for a gluten-free and vegan version.
- Add edamame, shrimp, or a soft-boiled egg for a more filling bowl.
