The bright colors and playful crunch of this salad remind me of summer. It is fresh and light and goes great served with fish or poultry. The sesame oil has a light Asian scent and the and mint makes the whole thing just work delightfully.
This very refreshing Spring Pea and Radish Salad recipe and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA. Karen says,”A different salad using in-season vegetables. Loved the crunch!”
- 2 1/2 cups (12 ounces) sugar snap peas
- 1/2 cup red radishes, thinly-sliced
- 2 green onions, thinly sliced, white and green parts
- 1 tablespoon chives, chopped
- Salt and freshly-ground black pepper
- 1 tablespoon soy sauce (light)
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar, unseasoned
- 2 teaspoons sugar, granulated
- 1/4 cup mint, fresh, pull leaves from stems and rough chop
Trim the ends off of the peas.
In a pan of boiling water, blanch the peas for about 1 1/2 minutes to 2 minutes or until the peas turn bright green. Remove from heat and transfer to an ice water bath until cool, and then drain in a colander. Place drained peas on paper towels in a single layer, roll up and let dry for a few minutes.
In a large serving bowl, combine prepared sugar snap peas, radishes, green onions, and chives; cover and place into the refrigerator until ready to add the dressing.
To make the dressing, combine soy sauce, sesame oil, rice vinegar, and sugar; whisk until sugar dissolves. Pour the dressing over the salad mixture and toss to coat. Do not overdress the salad (you may have some dressing left for another use). Season with salt and pepper to taste. Garnish with mint leaves.
Serve at room temperature or chilled.