Sugar Snap Pea, Radish, and Cucumber SaladRomulo Yanes
Active time: 20 min Start to finish: 20 min
Cooks' note:
• If you don't have seasoned rice vinegar in your cupboard, you can substitute unseasoned and add 1/4 teaspoon salt and 1 1/2 teaspoons sugar.
Recipe information
Yield
Makes 6 servings
Ingredients
1/2 lb sugar snap peas, trimmed and, if large, halved diagonally
1 English cucumber, halved lengthwise and seeded
1 bunch radishes (1 lb)
1/4 cup sesame seeds, toasted
1 tablespoon seasoned rice vinegar
1 teaspoon cider vinegar
Preparation
Step 1
Cook peas in a saucepan of boiling salted water just until they turn a brighter shade of green, about 30 seconds. Drain in a colander and rinse under cold water to stop cooking.
Step 2
Cut halved cucumber and radishes crosswise into 1/4-inch-thick slices.
Step 3
Toss peas, cucumber, radishes, and sesame seeds with vinegars and season with salt and pepper.
