Sugar Snap Pea Salad Recipe

Sugar Snap Pea Salad Recipe

  • 1/2 pound sugar snap peas, trimmed
  • 1 English cucumber, halved lengthwise
  • 1 pound radishes
  • 1/4 cup sesame seeds, toasted
  • 2 tablespoons rice vinegar
  • 1 tablespoon CRISCO® Oil
  • Salt and pepper to taste
  1. Cook sugar snap peas in a pan of boiling salted water, about 30 seconds, or just until they turn bright green.
  2. Drain and plunge into cold water to stop cooking. Drain. Cut cucumber and radishes cross-wise into 1/4-inch thick slices.
  3. Toss peas, cucumber, radishes and sesame seeds with vinegar and CRISCO(R) Oil. Season with salt and pepper to taste.
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