1/2 lb sugar snap peas, trimmed and, if large, halved diagonally
1 English cucumber, halved lengthwise and seeded
1 bunch radishes (1 lb)
2 T. 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.
Source: Gourmet, June 2001
Prepared by: Lena for the September 2002 meeting