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Sugar Snap Pea and Radish Slaw with Sesame Seeds


  • 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


  1. ​​With a sharp knife cut the snap peas lengthwise in a fine julienne (about 1/8th" thick, so they look like skinny matchsticks).

  2. Cut the radishes into thin disks and then stack the disks and cut into matchsticks as well.

  3. Toss together in a bowl.

  4. 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.

  5. 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



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