NoCook Crunchy Snap Pea Salad with Chili Crisp for Summer
Author:lilie
Total Time:20 minutes
Yield:4 servings 1x
Description
Discover a nocook snap pea salad with chili crisp crisp textures bright flavors and a fast refreshing summer bite that sparks your appetite
Ingredients
Scale
2 cups sugar snap peas, trimmed and halved
1 medium cucumber, peeled and sliced into half-moons
1 red bell pepper, thinly sliced
1 medium carrot, julienned
1/4 medium red onion, thinly sliced
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
2 tablespoons garlic chili crisp
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 teaspoon rice vinegar (or white wine vinegar)
2 tablespoons olive oil, extra-virgin
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup roasted peanuts or slivered almonds (optional)
2–3 tablespoons feta cheese, crumbled (optional)
1 teaspoon honey or maple syrup (optional)
Instructions
Prep the veggies: Trim and slice the snap peas on a diagonal for maximum crunch. Slice cucumber into half-moons, thinly slice pepper, carrot, and red onion. Toss together in a large bowl.
Make the dressing: In a small bowl, whisk together lime juice, lime zest, vinegar, salt, and pepper. Slowly drizzle in the olive oil while whisking to emulsify. If you like a touch more sweetness, whisk in honey or maple syrup until balanced.
Toss and fold: Pour the dressing over the vegetables. Add the chopped cilantro and/or mint. Drizzle in the garlic chili crisp and toss gently until every piece has a light gloss. Let it sit for 5–10 minutes so the flavors mingle and the peas stay crisp.
Finish and serve: Right before serving, sprinkle the nuts or feta if using. Give a final toss and taste—adjust salt or chili crisp if needed. This salad shines best when fresh, but it’ll hold in the fridge for a day or two if dressed lightly.
Notes
A crisp no-cook Crunchy Snap Pea Salad with Chili Crisp featuring vivid greens, crunchy vegetables, and a lime-based dressing, finished with cilantro or mint and optional feta or nuts.
