Sugar Snap Pea, Radish and Cucumber Salad Recipe

Sugar Snap Pea, Radish and Cucumber Salad Recipe

  • 1/2 pound sugar snap peas, trimmed and, if large, halved diagonally
  • 1 English cucumber, halved lengthwise and seeded
  • 1 bunch radishes
  • 1/4 cup sesame seeds, toasted
  • 1 tablespoon seasoned rice vinegar
  • 1 teaspoon cider vinegar
  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.
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