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Sugar Snap Pea, Radish, and Cucumber Salad Recipe courtesy Gourmet Magazine

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Yield: 4 to 6 servings
User Rating: No Rating

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1/2 pound sugar snap peas, trimmed and, if large, halved diagonally
1 English cucumber, halved lengthwise and seeded
1 bunch radishes (1 pound)
1/4 cup sesame seeds, toasted
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 halved cucumber and radishes crosswise into 1/4-inch-thick half moon slices.

Toss peas, cucumber, radishes, and sesame seeds with vinegars and season with salt and pepper.

Episode#: SS1B36
Copyright © 2003 Television

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