Sugar Snap Pea Radish, and Cucumber Salad

Sugar Snap Pea Radish, and Cucumber Salad

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Ingredients

  • 1/2 lb. sugar snap peas, trimmed and, if large, halved diagonally
  • 1 English cucumber, halved lengthwise and seeded
  • 1 bunch radishes (1 pound)
  • 1/4 c. sesame seeds, toasted
  • 1 T. seasoned rice vinegar
  • 1 t. cider vinegar

Instructions

  1. Cook peas in a saucepan of boiling salted water just until they turn a brighter shade of green, about 30 seconds.
  2. Drain in a colander and rinse under cold water to stop cooking. Cut halved cucumber and radishes crosswise into 1/4-inch-thick slices.
  3. Toss peas, cucumber, radishes, and sesame seeds with vinegars and season with salt and pepper.

Notes

Yield: 6 servings Prep Time: 20 minutes Cook Time: 15 minutes

  • 1/2 lb. sugar snap peas, trimmed and, if large, halved diagonally
  • 1 English cucumber, halved lengthwise and seeded
  • 1 bunch radishes (1 pound)
  • 1/4 c. sesame seeds, toasted
  • 1 T. seasoned rice vinegar
  • 1 t. cider vinegar

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