Spring came early! Not really but it looks like it in this bowl. I saw a recipe on the Food Network app by Katie Lee Biegel and modified the dressing just a bit to suit my taste.
This recipe uses honey but if you are a vegan who does not eat honey, maple syrup would work nicely in it's place.
You will need:
1/2 lb sugar snap peas
6 radishes, thinly sliced
4 whole baby radishes (or 2 more large radishes, thinly sliced)
8 chives, finely chopped
Boil the sugar snap peas for just a few minutes in salted water and then cool in an ice bath for a minute. Pat dry and add to a bowl with the radishes and chives.
Toss into that bowl:
2 tsp honey
1 TBSP apple cider vinegar
2 TBSP olive oil
1 tsp salt
1 TBSP apple cider vinegar
1 TBSP balsamic glaze
Sprinkle of dried cilantro or sesame seeds
Toss together and serve!
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