Snow peas are blanched until crisp-tender, then tossed with cucumbers and radishes in a soy sauce and sesame oil vinaigrette.
175 g snow peas, trimmed
1 tablespoon rice vinegar
2 teaspoons sugar
2 teaspoons soy sauce
1 teaspoon dark sesame oil
pinch of salt
2 cucumbers, scored and thinly sliced
2 bunches radishes, thinly sliced
1 tablespoon sesame seeds, toasted (optional)
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Directions Preparation:10min › Cook:5min › Extra time:5min › Ready in:20min
Cook snow peas in a saucepan of lightly salted boiling water until crisp-tender, 2 to 3 minutes. Drain. Rinse under cold running water.
For the vinaigrette, whisk the vinegar, sugar, soy sauce, sesame oil and salt in a bowl until sugar and salt are dissolved.
Combine the snow peas, cucumber and radish in a large bowl. Add vinaigrette; toss to combine. Sprinkle with sesame seeds, if using.
Did you know
…that radishes were cultivated thousands of years ago in China? They were so highly prized in ancient Greece that gold replicas were made of them.
• Snow peas and radishes are great sources of folate and vitamin C, nutrients that work together to protect the health of your heart.