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If you’ve only ever had snap peas cooked, this crunchy snap pea salad will be a game-changer. It’s fresh, no-cook, and bursting with flavor—thanks to toasty sesame oil, chili crisp, and a savory sprinkle of cheese or nutritional yeast. Perfect for hot days when you want something easy, light, and packed with texture!
No Cooking! You read it right!
If you’ve only ever had snap peas in a hot stir-fry—like I had for most of my life—this no-cook Crunchy Snap Pea Salad with Chili Crisp is about to surprise you in the best way. I’ll admit, I was skeptical at first. I grew up on the classic stir-fried version, a staple in many Asian kitchens, and couldn’t quite imagine snap peas without the sizzle of a wok. But after one bite of this salad—ultra-crunchy, naturally sweet, savory with toasty sesame and a little punch from chili crisp—I was a total convert. My husband and kids got hooked to this too! They can’t believe that it was raw snap pea salad!
This salad is everything I want on a warm day: bright, crisp, packed with texture, and best of all, zero cooking involved. It’s the perfect side dish when you want something light but flavor-forward, and it comes together in just minutes (aside from the snap pea slicing—yes, that’s the most “work” involved!).
Why You’ll Love It
1. No-cook & summer-friendly: Keep the stove off and enjoy something savory and satisfying.
2. Flavor-packed: Nutty sesame oil, bold chili crisp, toasty seeds, and a touch of cheese or nutritional yeast? Say no more.
3. Great texture: Snap peas stay incredibly crunchy and refreshing, even after slicing.
4. Customizable: Vegan or not, you can tweak the toppings to fit your diet and pantry.
No-Cook Crunchy Snap Pea Salad with Chili Crisp
Ingredients
- 250 g fresh sugar snap peas not snow peas
- 2 Tbsp toasted sesame oil
- 1 Tbsp chili crisp oil adjust or omit to taste
- ¼ tsp fine sea salt or more to taste
- Freshly ground black pepper to taste
- 1 Tbsp toasted white sesame seeds
- 30 g toasted unsalted walnuts roughly chopped
- Freshly grated Pecorino Romano or Parmesan or nutritional yeast for a vegan version
Instructions
Toast the walnuts:
- If your walnuts are untoasted, toast them on a dry pan over low-medium heat until they smell nice and nutty, about 5 minutes. Let them cool completely and then chop into smaller pieces
Trim & Slice the Snap Peas:
- Wash the snap peas clean and pat dry with paper towel
- Trim the ends and remove any tough strings (if present). Slice each snap pea thinly on a diagonal to create crunchy, slivered strips. Don't discard the peas inside. Include them in the salad
Make the Dressing Base:
- In a large mixing bowl, whisk together the toasted sesame oil, chili crisp oil, sea salt, and black pepper.
Prep Ahead Tip:
- You can prep the sliced snap peas and dressing separately ahead of time. Store the snap peas in an airtight container in the fridge, and keep the dressing covered in the refrigerator. Do not combine them until right before serving.
Toss & Serve:
- Right before serving, add the sliced snap peas, toasted sesame seeds, and walnuts to the bowl with the dressing.
- Toss gently to combine. Have a taste and adjust the seasonings. Top with freshly grated Pecorino Romano or a sprinkle of nutritional yeast. Serve immediately while everything is still super crisp.
*Nutrition facts are just estimates and calculated using online tools*
Are snap peas and snow peas the same?
Sugar snap peas and snow peas are NOT the same, though they’re closely related and often confused.
Sugar Snap Peas: These have plump, rounded pods and are crisp and sweet. You eat the whole pod, including the peas inside. They’re juicier and crunchier than snow peas.
Snow Peas: These have flat pods with very tiny peas inside. Also edible whole, but they’re more tender and less sweet than snap peas.
So for your salad, sugar snap peas are the perfect choice—they bring that juicy crunch and natural sweetness that really shine when served raw.
Tips & Variations
1. No chili crisp? No problem. The salad is still delicious with just sesame oil and the other seasonings.
2. Nuts & Seeds: You can swap walnuts for toasted almonds, cashews, sunflower seeds, pumpkin seeds, or pine nuts (so good with pine nuts!).
3. Add-ins: Thinly sliced radishes or cucumber would be refreshing additions.
4. Cheese Swap: Aged cheddar or crumbled feta can work if you’re feeling adventurous (though I’m partial to the sharpness of Pecorino).
Storage Notes
This salad has to be enjoyed fresh. Once the dressing is added, the snap peas will start to release moisture and lose their signature crunch. If you’re prepping for a gathering, just keep the peas and dressing separate until the last minute. So you can still prep ahead and keep them chilled in the fridge until you are ready to assemble them and serve!
Give it a try please!!!!
I never thought I’d fall in love with raw snap peas, but this recipe hooked me. It’s crunchy, a little spicy, toasty, and savory in all the right ways. The natural sweetness of the snap peas pairs so well with the rich, nutty flavors, and that pop of chili crisp just brings everything together. Give this a try—especially when the weather gets too hot to cook—and I think you’ll be just as obsessed as I am.
2 comments
SO happy that you made a vegan-friendly recipe.
Hi Lily, I will definitely add more vegan-friendly recipe going forward 🙂