SUGAR SNAP PEA, RADISH, AND CUCUMBER SALAD

  • 1/2 lb sugar snap peas, trimmed and, if large, halved diagonally
  • 1 English cucumber, halved lengthwise and seeded
  • 1 bunch radishes (1 lb) 
  • 1/4 cup sesame seeds, toasted
  • 1 tablespoon seasoned rice vinegar
  • 1 teaspoon cider vinegar 

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. 

Cut halved cucumber and radishes crosswise into 1/4-inch-thick slices. 

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

Cooks' note:
If you don't have seasoned rice vinegar in your cupboard, you can substitute unseasoned and add 1/4 teaspoon salt and 1 1/2 teaspoons sugar. 

Makes 6 servings.