Ingredients:
3 cups shelled fresh peas ( from 3 lb peas in pods)
12 ounces sugar snap peas, trimmed
2 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon oriental sesame oil
1 tablespoon packed golden brown sugar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
Directions:
Cook shelled peas in a large saucepan of boiling salted water until almost tender, about 1 1/2 minutes.
Add sugar snap peas to same pan and continue boiling 30 seconds.
Drain; rinse under cold water and drain again.
Transfer to large bowl.
Whisk vinegar, soy sauce, sesame oil, sugar, salt and pepper in small bowl to blend.
Pour dressing over peas in large bowl; toss to coat.
Season salad to taste with more salt and pepper, if desired.
Serve at room temperature.
Servings: 6-8
Time preparation: 2 min.
Time total: 7 min.