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Ingredients:
1/2 lb.
Supreme Cuts Sugar Snap Peas
1 English cucumber
1 lb. Radishes
1/4 cup sesame seeds
1 tablespoon seasoned rice vinegar
1 teaspoon cider vinegar
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 cucumbers halved lengthwise and remove
seeds. Cut halved cucumber and radishes crosswise into
1/4-inch-thick half moon slices. Toast sesame seeds.
Toss peas, cucumber, radishes, and sesame seeds with
vinegars and season with salt and pepper. |
