A crunchy salad with the slightest hint of Asian flavours in the dressing. And from start to finish it takes just 20 minutes to make this refreshing salad.
- 350 g sugar snap peas, ends trimmed (about 2½ cups)
- 6 - 8 red radishes, thinly-sliced (about ½ cup)
- 2 spring onions (scallions), thinly sliced, both white and green parts
- 1 tablespoon snipped chives
- salt and freshly-ground black pepper, to taste
- 1 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 2 teaspoons sugar
- ¼ cup roughly chopped fresh mint leaves
- Trim the ends off the peas and blanch in a pan of boiling water for about 2 minutes or until the peas turn a bright green.
- Transfer the blanched snap peas to an ice water bath until cool and then drain (using a colander or similar). (For extra drainage then place the peas onto paper towels for a few minutes).
For the salad
- In a large salad serving bowl, combine the blanched sugar snap peas with the sliced radishes and spring onions, and the snipped chives.
- Cover the bowl and place into the refrigerator until ready to add the dressing.
For the dressing
- Combine soy sauce, sesame oil, rice vinegar, and sugar in a bowl large enough and whisk until the sugar dissolves.
- Pour the dressing over the salad mixture and toss to coat. (Do not overdress the salad, leave some in a dressing jug so guests can add extra as desired.)
- Season with salt and pepper, to taste.
Garnish with roughly chopped fresh mint leaves. Serve at room temperature or chilled.