Snap Peas with Buttermilk, Ginger, and Sesame Dressing

Snap peas, sliced thin and extra crunchy, are one of my favorite spring and early summer treats. Here, we dress them in a tangy buttermilk-sesame-ginger number for a sophisticated spin on ranch. Top with lots of chili crisp and extra sesame oil for the perfect healthy (but not too healthy) side dish.

Chili crisp: the best condiment of all time?

If you aren’t on the chili crisp train yet, seriously where have you been? It’s the perfect roasty, crunchy, oily, spicy condiment that takes anything it touches from good to GREAT. Vegetables, meats, noodles, you name it, chili crisp can make it better. You can certainly make it yourself, but I find the store bought stuff is just as good (if not better) and is easy to keep in the fridge for easy access. Personally, I’m partial to Lao Gan Ma.


Snap Pea Salad with Buttermilk, Ginger, and Sesame Dressing

Recipe by Molly MossCourse: Sides, Salads, AppetizersDifficulty: Easy
Servings

4

servings
Total time

20

minutes

Snap peas, sliced thin and extra crunchy, are one of my favorite spring and early summer treats. Here, we dress them in a tangy buttermilk-sesame-ginger number for a sophisticated spin on ranch. Top with lots of chili crisp and extra sesame oil for the perfect healthy (but not too healthy) side dish.

Ingredients

  • For the buttermilk dressing
  • 1 small clove garlic

  • 1 inch ginger, peeled

  • 1 scallion, thinly sliced

  • ¼ cup buttermilk

  • ¼ cup + 2 tbsp mayonnaise (kewpie preferred)

  • 1.5 tbsp sesame oil

  • 1 tbsp freshly squeezed lemon juice

  • Zest of 1 lemon

  • Salt and lots of freshly ground pepper

  • For the snap pea salad
  • ¾ pound snap peas

  • 2 radishes, thinly sliced

  • 1-2 tbsp sesame seeds

  • Chili crisp

Directions

  • Using a microplane, grate the garlic and ginger into a bowl.
  • Add the sliced scallion, buttermilk, mayonnaise, sesame oil, and lemon zest and juice and stir to combine.
  • Taste and add salt and lots of freshly ground pepper. Place the dressing in the fridge until you are ready to serve.
  • Using your hands or a small paring knife, remove the “strings” from the snap peas.
  • Using a sharp knife, thinly slice the snap peas.
  • Place the snap peas and the sliced radishes in a large bowl and toss with the sesame seeds.
  • Add about ½ of the dressing and toss to combine. Continue to add more dressing until you have your desired consistency, tasting regularly. Add more salt if needed.
  • Pour into a serving bowl and top with chili crisp, making sure to drizzle the oil as well as the crunchy bits.

Notes

  • Hondashi is an instant dashi product. Traditionally ponzu steeps with bonito and kombu (the ingredients in dashi). Use hondashi for a shortcut. You can buy hondashi online here.
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