Wednesday, June 10, 2009

Tangy snow peas and radish salad topper

Here’s another little vegetable mix that you can prepare ahead of time and then mix into your spring green salad as you wish. This has a nice Asian taste, thanks to the rice vinegar. I like to make this during my once a week food preparation time, along with some other salad toppers, and then alternate during the week which type we have. It makes meal time a snap!

Tangy Snow Peas and Radish Salad

8 oz snow peas

3 large radishes, sliced into thin strips
2 - 3 scallions, white part and some of the green, sliced thin

1/4 c rice vinegar
1 T sugar
1 T canola oil

Rinse snow peas and leave them a little wet. Steam or microwave for just a minute to soften slightly. Cut them into slices on the diagonal. Combine them with sliced radishes and scallions. Whisk the vinegar, oil, and sugar together, letting the sugar dissolve. Pour over the veggies and toss. Serve as a small tangy side dish, over top of greens in a salad, or store in the fridge for later use.

Image: Stock.xchng

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