Recipe courtesy of Gourmet Magazine

Sugar Snap Pea, Radish, and Cucumber Salad

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 to 6 servings
  • Nutrition Info
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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


  1. 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.
  2. Cut halved cucumber and radishes crosswise into 1/4-inch-thick half moon slices.
  3. Toss peas, cucumber, radishes, and sesame seeds with vinegars and season with salt and pepper.