Sugar Snap Peas, Radish & Cucumber Salad


Sugar Snap Pea, Radish, and Cucumber Salad


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.


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