Chef-No-Tell

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Sugar Snap Pea Radish, and Cucumber Salad

Prep: 20 min | Cook: 15 min | Servings: 6

Recipe courtesy Gourmet Magazine 

Ingredients

  • 0.5 lb Sugar Snap pea , trimmed and, if large, halved diagonally
  • 1 Cucumber , english, halved lengthwise and seeded
  • 1 bunch Radish
  • 0.25 cup Sesame seeds , toasted
  • 1 tbsp Seasoned Rice Vinegar
  • 1 tsp Apple Cider Vinegar

Directions

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