Author Notes: A quick salad for a warm evening, this one has very little acid in the dressing. I just wanted to taste the sweet sugar snap peas and the little peppery bite of the radish —inpatskitchen
Serves: 2
Ingredients
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2
cups sugar snap peas, sliced in half on the diagonal
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5
large red radishes, sliced very thin with a mandoline
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3
tablespoons Mirin
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2
tablespoons peanut oil
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1/4
teaspoon sesame oil
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Salt and white pepper to taste
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2
tablespoons chopped roasted cashews
Directions
- In a small sauce pan bring 2 to 3 cups of water to a boil. Add the sliced sugar snaps to the boiling water and count out 30 seconds. Drain the peas and place in a bowl of ice water to cool completely. Drain thoroughly once cooled.
- Toss the sugar snaps and radishes together in a mixing bowl.
- In a small bowl, whisk the Mirin, peanut oil and sesame oil. Stir into the vegetables and season with a little salt and white pepper. Garnish with the chopped cashews.