1. Cook the shelled peas in a large saucepan of boiling salted
water for about 1 1/2 minutes (until almost tender).
2. Add the sugar snap peas to the same pan and continue boiling
for another 30 seconds.
3. Drain; rinse under cold water and drain again.
4. Transfer the peas to a large bowl.
5. In a small bowl, whisk the sesame oil, soy sauce, vinegar,
sugar, salt and pepper together to blend.
6. Pour the dressing over the peas in large bowl; toss to coat.
7. Season the salad to taste with more salt and pepper (if
desired).
8. Serve at room temperature.
Source: Diet Recipes Blog |
