Sugar Snap Peas & Radish Salad

Sugar Snap Peas & Radish Salad


  • kosher salt
  • 1/2 lb sugar snap peas
  • 1 bunch red radishes, sliced
  • 3 green onions, sliced

For the vinaigrette:

  • 3 Tbsp olive oil
  • 1 Tbsp cider vinegar
  • 1 tsp honey
  • Salt & pepper, to taste


  • For the salad: Bring a medium pot of salted water to a boil. Trim the ends of the snap peas and blanch in the boiling water until just tender-crisp and bright green (2 to 3 minutes).
  • Remove peas from the pot and cool completely in ice water for one minute, then drain the peas on a paper towel-lined baking sheet.
  • Trim the roots and stems off radishes. Quarter about half, and thinly slice the rest to create texture in the salad. Slice the green onions.
  • In a large salad bowl, combine the peas, radishes, and green onion slices.
  • For the vinaigrette: In a small glass jar with a tight-fitting lid, combine the olive oil, vinegar, honey, salt, and pepper. Shake to combine.
  • Toss the vinaigrette with the salad and serve.

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