1/2 pound sugar snap peas, trimmed
1 English cucumber, halved lengthwise
1 pound radishes
1/4 cup sesame seeds, toasted
2 tablespoons rice vinegar
1 tablespoon CRISCO SIMPLE MEASURESÃÃ¦Ã´ Oil
Salt and pepper to taste
Cook sugar snap peas in a pan of boiling salted water, about 30 seconds, or just until they turn bright green.
Drain and plunge into cold water to stop cooking. Drain.
Cut cucumber and radishes cross-wise into 1/4-inch thick slices.
Toss peas, cucumber, radishes and sesame seeds with vinegar and Crisco Oil. Season with salt and pepper to taste.