Sugar Snap Pea, Radish, and Cucumber Salad

Ingredients

• 1 teaspoon cider vinegar 
• 1  cucumber english halved lengthwise seeded
• 1 pound radishes 
• 1 tablespoon seasoned rice vinegar 
• 0.3 cup sesame seed toasted
• 0.5 pound sugar snap peas trimmed halved

Equipment

• sauce pan
• colander

Directions

1. Cook peas in a saucepan of boiling salted water just until they turn a brighter shade of green, about 30 seconds.
2. Drain in a colander and rinse under cold water to stop cooking.
3. Cut halved cucumber and radishes crosswise into 1/4-inch-thick half moon slices.
4. Toss peas, cucumber, radishes, and sesame seeds with vinegars and season with salt and pepper.