Cucumber, Radish and Snap Pea Salad
This is a vibrant vegetable salad that’s full of texture and a great pairing with many proteins or cold noodle dishes. (Try with the Mint, Cilantro and Green Onion Soba Noodles.) It tastes great fresh. If eating as leftovers the next day, keep in mind that the next-day vegetables will taste pickled with the dressing combined. I like this salad with a bigger sour and astringent taste of vinegar. If you’re sensitive to vinegar, try adding half of the quantity first and adjust to taste.
- 1 medium cucumber
- 1 bunch radishes
- 1 1/3 lb snap peas
- 1/8 cup sesame seeds
- 2 Tbs rice wine vinegar*
- ½ tsp salt
- 3 tsp sugar
- 2 tsp apple cider vinegar
- salt and freshly ground pepper to taste
Lightly toast sesame seeds on low to medium heat stovetop, tossing often, until golden. Set aside to cool.
Trim peas as needed. In a medium saucepan, cook peas in boiling salted water for 30 to 60 seconds. Drain and rinse under cold water to stop peas from cooking.
Peel and deseed cucumber. Halve cucumber and radishes and cut unto ¼-inch thick slices. Cut the larger peas in half.
Combine vinegars, salt and sugar in small bowl. Stir until salt and sugar dissolve.
Toss vegetables, vinegar mixture and sesame seeds in a bowl. Salt and pepper to taste.
*If using seasoned vinegar, the additional salt and sugar may not be needed.
Nourish