Radish and Sugar Snap Toss

By inpatskitchen
May 18, 2012
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Author Notes: A quick salad for a warm evening, this one has very little acid in the dressing. I just wanted to taste the sweet sugar snap peas and the little peppery bite of the radishinpatskitchen

Serves: 2

  • 2 cups sugar snap peas, sliced in half on the diagonal
  • 5 large red radishes, sliced very thin with a mandoline
  • 3 tablespoons Mirin
  • 2 tablespoons peanut oil
  • 1/4 teaspoon sesame oil
  • Salt and white pepper to taste
  • 2 tablespoons chopped roasted cashews
  1. In a small sauce pan bring 2 to 3 cups of water to a boil. Add the sliced sugar snaps to the boiling water and count out 30 seconds. Drain the peas and place in a bowl of ice water to cool completely. Drain thoroughly once cooled.
  2. Toss the sugar snaps and radishes together in a mixing bowl.
  3. In a small bowl, whisk the Mirin, peanut oil and sesame oil. Stir into the vegetables and season with a little salt and white pepper. Garnish with the chopped cashews.

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