Sugar Snap Pea, Radish, and Cucumber Salad

Ingredients

• 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

Steps

1. 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.
2. Cut halved cucumber and radishes crosswise into 1/4-inch-thick slices.
3. Toss peas, cucumber, radishes, and sesame seeds with vinegars and season with salt and pepper.