Snow peas are thinly sliced on the diagonal to provide extra crunch and texture in this Snow Pea, Radish and Edamame Salad with Sesame Vinaigrette.
Two things were inevitable today. 1) I would leave work at the exact moment that the sky opened and poured buckets over the rush hour commute and
2) we would be having sandwiches for dinner.
Sandwich night has become a near certainty on Thursday nights thanks in no small part to the return of our CSA’s weekly delivery of produce, a loaf of bread, and a half a dozen eggs.
Sandwich night is also a rainy season tradition. Frank loves sandwiches – he sometimes says it’s his favorite dinner. On occasion we are more organized and make chicken banh mi, but often we just put out a bunch of toppings and have at it.
Lately, the only thing I’ve felt strongly about when it comes to sandwich night is that we serve fresh fruit or a bright, colorful salad on the side. I love this particular combination for the flavors, but also for the bright colors. (Is there anything more eye-catching than a thinly sliced radish?)
This salad is a rainy Thursday night beauty – it’s got a good balance of sweet and tangy with just enough assertive bitterness from the radish to let you know it’s there. Everything about this salad is crisp and fresh, but most importantly, it only takes a few minutes to make.
Bring on the rain and the Snow Pea, Radish and Edamame Salad with Sesame Vinaigrette.
More Refreshing Salad Recipes
- Thai Glass Noodle Salad (Yum Woon Sen)
- Apple, Brie and Pecan Salad
- Sesame Noodle Salad
- Watermelon, Feta and Arugula Salad
- Pesto Pasta Salad
- Bacon, Corn and Avocado Salad
- Thai Minced Chicken Salad (Laab / Larb Gai)
- BBQ Chicken Salad
- Spring Cobb Salad with Creamy Herb Yogurt Dressing
- Sesame Ginger Kale Salad
Crisp Snow Pea, Radish and Edamame Salad with Sesame Vinaigrette
- Mixing Bowls
- 1 Tbsp White Sesame Seeds
- 1/2 lb Snow Peas, trimmed and thinly sliced on the diagonal
- 1/2 lb shelled Edamame
- 3 Radishes, thinly sliced
- 2 Tbsp Rice Wine Vinegar
- 1 Tbsp Cooking Oil (like vegetable or peanut oil)
- 2 tsp Honey (substitute light brown sugar if you prefer a vegan version)
- 1 tsp Toasted Sesame Oil
- 1 tsp Soy Sauce
- In a dry skillet, toast the sesame seeds over medium-high heat, shaking the pan frequently, until golden brown and fragrant, about 5 minutes. Set aside.
- Whisk together the rice wine vinegar, vegetable oil, honey, sesame oil, and soy sauce.
- Combine the snow peas, edamame, and radish in a large bowl. Pour the dressing over the salad and toss gently to combine. Sprinkle the toasted sesame seeds over the top and serve.
- The salad can be refrigerated, fully prepared, for several hours before serving.
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