Sugar Snap Pea Salad

• 12 lb sugar snap pea, trimmed
• 1 English cucumber, halved lengthwise
• 1 lb radish
• 14 cup sesame seeds, toasted
• 2 tablespoons rice vinegar
• 1 tablespoon Crisco cooking oil
• salt and pepper

1. In a pan of boiling salted water cook sugar snap peas for about 30 seconds, or just until they turn bright green.
2. Drain and plunge into cold water to stop cooking.
3. Drain.
4. Cut cucumber and radishes cross-wise into 1/4-inch thick slices.
5. Toss peas, cucumber radishes and sesame seeds with vinegar and oil.
6. Season with salt and pepper.

sugar snap pea, cucumber, radish, sesame seeds, rice vinegar, cooking oil, salt

Taken from www.food.com/recipe/sugar-snap-pea-salad-371809 (may not work)