Snap peas, edamame, and green onions form a hearty spring salad, delivering both protein and crunch. Ruby Crunch ties all the flavors together, streamlining your prep, and adding an extra layer of texture.
PREP TIME: 10 minutes | COOK TIME: 5 minutes | TOTAL TIME: 10 minutes
Serves: 4 as a side or 2 as a main
Extra salad holds well in the fridge for 2 days
Adapted from Yasmeen Ali’s Chili Crisp Snap Pea Salad
Ingredients
· 1/2 lb. fresh snap peas
· 1 cup shelled edamame
· 1/4 cup packed cilantro
· 2 green onions
· 2 tablespoons lemon juice
· 1 tablespoon honey
· 1 tablespoon grated ginger
· 3 tablespoon Ruby Crunch Chili Crisp
· Salt and pepper
Instructions
1. Prepare the vegetables: thinly slice the snap peas and green onions and place them in a large bowl. Finely chop the cilantro and add to the same bowl.
2. Create the dressing: place the Ruby Crunch in a small saucepan and heat over medium-low heat. In a small bowl, add lemon juice, honey, and ginger. When the Ruby Crunch is hot and bubbling, remove from heat and pour over the other dressing ingredients. Stir to combine. Season with salt and pepper.
3. Combine the salad: add the edamame to the vegetables in the large bowl. Pour the dressing over everything. Mix through and serve.
