Radish, Cucumber and Snap Pea Salad

Happy Spring! The simple ingredient line up for this recipe includes three delicious vegetables that are at their peak in Spring; radish, cucumber and snap peas.



·         1/2 pound sugar snap peas, trimmed and, if large, halved diagonally

·         1 English cucumber halved lengthwise and seeded

·         1 bunch radish, stems removed ad washed

·         ¼ cup sesame seeds, toasted

·         1 tablespoon seasoned rice vinegar

·         1 teaspoon cider vinegar


1.    Cook peas in a saucepan of boiling salted water for about 30 seconds. Drain in a colander and rinse under cold water to stop cooking.

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

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

About Rachel

Owner @ Brown Box Organics.
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s