Sugar Snap Pea, Radish, and Cucumber Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Active time: 20 min Start to finish: 20 min 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 |
Directions:
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.
2. 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.
4. 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.
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