- 1/2 pound sugar snap peas
- 2 tablespoons unseasoned rice vinegar
- 1 1/2 tablespoons Korean chili paste (gochujang)*
- 1 1/2 teaspoons sugar
- 1/4 cup canola oil
- 1/2 pound (or 2 small bunches) colorful radishes, such as watermelon*, Easter Egg, and/or French breakfast, very thinly sliced
- 1/3 cup thinly sliced red onion
- 1 qt. loosely packed mizuna* or watercress
- Kosher salt (optional)
- calories 193
- caloriesfromfat 65 %
- protein 3.1 g
- fat 14 g
- satfat 1.1 g
- carbohydrate 15 g
- fiber 2.7 g
- sodium 172 mg
- cholesterol 0.0 mg
How to Make It
Cook peas in a medium pot of boiling water until tender-crisp, 2 to 3 minutes. Drain, cool in ice water, and pat dry.
Whisk vinegar, chili paste, sugar, and oil in a large bowl to blend. Pour about 1/3 cup of the dressing into a small bowl. Toss peas, radishes, onion, and mizuna with dressing in large bowl. Transfer salad to plates and serve immediately, with salt and more dressing to add to taste.
*Made from red chiles, sugar, and fermented soybeans, this spicy-sweet chili paste is great in meat marinades, smeared in lettuce wraps, and stirred into soups. Buy it from an Asian market or from hmart.com; it keeps for months in the fridge. Find colorful radishes at farmers' markets and gourmet grocery stores. Get mizuna, a type of mustard green, at Asian markets and farmers' markets.