Active time: 20 min Start to finish: 20 min

　　

Ingredients

Makes 6 servings

　　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

　　

Step 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.

　　

Step 2

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

　　

Step 3

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.