Cucumber, radish & snow pea salad

Cucumber, radish & snow pea salad


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About this recipe: Snow peas are blanched until crisp-tender, then tossed with cucumbers and radishes in a soy sauce and sesame oil vinaigrette.

Lynn Lewis

Serves: 4 

  • 175 g snow peas, trimmed
  • 1 tablespoon rice vinegar
  • 2 teaspoons sugar
  • 2 teaspoons soy sauce
  • 1 teaspoon dark sesame oil
  • pinch of salt
  • 2 cucumbers, scored and thinly sliced
  • 2 bunches radishes, thinly sliced
  • 1 tablespoon sesame seeds, toasted (optional)

Prep:15min  ›  Cook:5min  ›  Ready in:20min 

  1. Cook snow peas in a saucepan of lightly salted boiling water until crisp-tender, 2 to 3 minutes. Drain. Rinse under cold running water.
  2. For the vinaigrette, whisk the vinegar, sugar, soy sauce, sesame oil and salt in a bowl until sugar and salt are dissolved.
  3. Combine the snow peas, cucumber and radish in a large bowl. Add vinaigrette; toss to combine. Sprinkle with sesame seeds, if using.

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