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.
Pea and Radish Salad with Mint Recipe: https://whatscookingamerica.net/karencalanchini/snappea_radishsalad.htm