SUGAR SNAP PEA, RADISH AND CUCUMBER SALAD (Korean, for six)

½ pound sugar snap peas, trimmed and, if large, halved diagonally

1 English cucumber, halved lengthwise and seeded

1 bunch radishes (1 pound)

¼ cup sesame seeds, toasted

1 tablespoon rice vinegar

1 teaspoon cider vinegar

1. Cook peas in a saucepan of boiling 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 ¼ into thick slices.

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

NOTE:  If you don’t have seasoned rice vinegar in your cupboard, you can substitute unseasoned and add ¼ teaspoon salt and 1-1/2 teaspoons sugar.

from Gourmet Magazine, June, 2001