Sugar Snap Pea and Radish Slaw with Sesame Seeds

Ingredients:

• 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

Directions:

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