Summer salad with radishes and young peas
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 104, total fat 7 G., saturated fats G., proteins 2 G., carbohydrates 8 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 104, total fat 7 G., saturated fats G., proteins 2 G., carbohydrates 8 G., fiber G., cholesterol mg, sodium mg, sugar G.
Sugar snap peas and radishes are among the first to ripen in the garden, and by late spring you can make a delicious, healthy, vitamin-rich salad with them. Sugar snap peas are edible, and the young ones, with the peas still unformed, are best for this salad. Slice them into thin strips and mix with radishes and onions. The ideal dressing for this salad is vegetable oil with a little vinegar, sugar, and mustard. Let the salad sit for a while before serving, allowing the vegetables to marinate slightly in the dressing.
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Recipe:
Thinly slice 1 red onion and 1 bunch of radishes. Soak in ice water for 5 minutes, then drain and pat dry.
In a bowl, whisk together 4 teaspoons of rice vinegar and 0.5 teaspoon each of Dijon mustard and sugar. Stir in 2 tablespoons of vegetable oil and 0.5 teaspoon of sesame oil. Add 250 grams of thinly sliced snap peas, onion, and radish. Season with salt.
Recipes with similar ingredients: radish, sugar snap peas, red onion, rice vinegar, Dijon mustard
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