Summer Radish Salad With Sweet Chili Vinaigrette

• 1/2 pound sugar snap peas
• 2 tablespoons unseasoned rice vinegar
• 1 1/2 tablespoons Korean chili paste (gochujang)*
• 1 1/2 teaspoons sugar
• 1/4 cup canola oil
• 1/2 pound (or 2 small bunches) colorful radishes, such as watermelon*, Easter Egg, and/or French breakfast, very thinly sliced
• 1/3 cup thinly sliced red onion
• 1 qt. loosely packed mizuna* or watercress
• Kosher salt (optional)

1. Cook peas in a medium pot of boiling water until tender-crisp, 2 to 3 minutes. Drain, cool in ice water, and pat dry.
2. Whisk vinegar, chili paste, sugar, and oil in a large bowl to blend. Pour about 1/3 cup of the dressing into a small bowl. Toss peas, radishes, onion, and mizuna with dressing in large bowl. Transfer salad to plates and serve immediately, with salt and more dressing to add to taste.
3. *Made from red chiles, sugar, and fermented soybeans, this spicy-sweet chili paste is great in meat marinades, smeared in lettuce wraps, and stirred into soups. Buy it from an Asian market or from hmart.com; it keeps for months in the fridge. Find colorful radishes at farmers' markets and gourmet grocery stores. Get mizuna, a type of mustard green, at Asian markets and farmers' markets.

sugar, rice vinegar, korean chili paste, sugar, canola oil, colorful radishes, red onion, mizuna, kosher salt

Taken from www.myrecipes.com/recipe/summer-radish-salad-sweet-chili (may not work)