Recipes

• 4 ounces snow peas, trimmed and cut in half
• 4 ounces snap peas, trimmed and cut in half
• 8 ounces napa cabbage, thinly sliced
• 1 carrot, shredded
• 2 green onions, thinly sliced
• 6 radishes, thinly sliced
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Bring a saucepan of salted water to a boil. Add the snow and snap peas and blanch for 1 minute. Drain and rinse until cold running water, then drain again. Toss the peas with the cabbage, carrot, green onions, radishes and cilantro in a large salad bowl. Whisk the olive oil, lemon juice, salt and pepper in a small bowl. Pour over the salad and toss to coat. Serve immediately.

Yield: 4 servings.