Ingredients
1/2 pound sugar snap peas, trimmed and, if large, halved diagonally
1 hothouse cucumber, halved lengthwise and seeded
1 pound radishes
1/4 cup sesame seeds, toasted
1 tablespoon seasoned rice vinegar
1 teaspoon cider vinegar
Splashes of soy sauce and toasted sesame oil
Preparation
Cook peas in a saucepan of boiling salted water just until 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 slices. Toss peas, cucumber, radishes, and sesame seeds with vinegars, salt and pepper. Splash with soy and/or toasted sesame oil.
