1 lb sugar snap peas, strings removed
2 bunches radishes (about 1 lb), tops and bottoms trimmed
2 tbsp + 2 tsp seasoned rice vinegar - also known as sushi vinegar (I just use mirin)
1 tbsp toasted sesame oil, more as needed (heat in frying pan till you can smell it, then set aside to cool)
2 tsp sesame seeds, toasted
With a sharp knife cut the snap peas lengthwise in a fine julienne (about 1/8th" thick, so they look like skinny matchsticks).
Cut the radishes into thin disks and then stack the disks and cut into matchsticks as well.
Toss together in a bowl.
Whisk the vinegar and sesame oil together. Pour over the peas and radishes and toss well. Let sit about 5 minutes and then taste and adjust with the rice vinegar, sesame oil or a pinch of salt.
Sprinkle with toasted sesame seeds and serve.
- TRUTHFULLY I never measure the oil and mirin. I simply stir it up and taste for if it is sweet enough. - Do not sub any other oil and make sure it is the dark Asian sesame oil, not the spectrum naturals type