A crunchy salad with the slightest hint of Asian flavours in the dressing. And from start to finish it takes just 20 minutes to make this refreshing salad.
Radish and Snap Pea Salad
- 350 g sugar snap peas, ends trimmed (about 2½ cups)
- 6 - 8 red radishes, thinly-sliced (about ½ cup)
- 2 spring onions, thinly sliced, both white and green parts
- 1 tablespoon snipped chives
- salt and freshly-ground black pepper, to taste
- 1 tablespoon light soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- ¼ cup roughly chopped fresh mint leaves
- Trim the ends off the peas and blanch in a pan of boiling water for about 2 minutes or until the peas turn a bright green.
- Transfer the blanched snap peas to an ice water bath until cool and then drain (using a colander or similar). (For extra drainage then place the peas onto paper towels for a few minutes).
For the salad
- In a large salad serving bowl, combine the blanched sugar snap peas with the sliced radishes and spring onions, and the snipped chives.
- Cover the bowl and place into the refrigerator until ready to add the dressing.
For the dressing
- Combine soy sauce, sesame oil, rice vinegar, and sugar in a bowl large enough and whisk until the sugar dissolves.
- Pour the dressing over the salad mixture and toss to coat. (Do not overdress the salad, leave some in a dressing jug so guests can add extra as desired.)
- Season with salt and pepper, to taste.
Garnish with roughly chopped fresh mint leaves. Serve at room temperature or chilled.