Sugar Snap Pea, Radish, And Cucumber Salad

By á-174942

Ingredients

• 1/2 pound sugar snap peas trimmed and, halved diagonally if large
• 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.

Cut halved cucumber and radishes crosswise into 1/4-inch-thick half moon slices.

Toss peas, cucumber, radishes, and sesame seeds with vinegars and season with salt and pepper.

This recipe yields 4 to 6 servings.