The Crunchiest Vegetable Salad

Serves: 2

Catharine Rutherford

1 January 1970

Based on User reviews:

50

Spice

47

Sweetness

49

Sourness

40

mins

Prep time (avg)

6.3

Difficulty

Ingredients:

1

Cucumber (english hothouse, very thinly sliced)

4 small

Radishes (trimmed, very thinly sliced)

2

Scallions (very thinly sliced)

450 g

Bean (mixed snap)

1

Kosher Salt

110 g

Sugar Snap Peas

3 tbsps

Lime Juice (fresh)

3 tbsps

Olive Oil

1 tbsp

Soy Sauce

2 tsps

Toasted Sesame Seeds

1 tsp

Sugar

Directions:

1

Prepare the vegetables: Place cucumber, radishes, and scallions in a colander set inside a bowl of ice water

2

Press down on vegetables to submerge

3

Let soak, stirring occasionally, until very firm and crunchy, at least 15 minutes and up to 1 hour

4

Drain and pat dry

5

Meanwhile, cook beans in a large pot of boiling generously salted water just until their color intensifies and they are barely softened, about 1 minute

6

Using a slotted spoon, immediately transfer to a large bowl of salted ice water (use about 1 Tbsp

7

Salt for every 2 quarts water)

8

Return water in pot to a boil and repeat cooking process with sugar snap peas; add to bowl of ice water with beans

9

Let vegetables cool; drain and pat dry

10

Trim beans and remove strings from sugar snap peas

11

Slice into large pieces on a steep diagonal

12

Place cucumber, radishes, and scallions in a colander set inside a bowl of ice water

13

Press down on vegetables to submerge

14

Let soak, stirring occasionally, until very firm and crunchy, at least 15 minutes and up to 1 hour

15

Drain and pat dry

16

Meanwhile, cook beans in a large pot of boiling generously salted water just until their color intensifies and they are barely softened, about 1 minute

17

Using a slotted spoon, immediately transfer to a large bowl of salted ice water (use about 1 Tbsp

18

Salt for every 2 quarts water)

19

Return water in pot to a boil and repeat cooking process with sugar snap peas; add to bowl of ice water with beans

20

Let vegetables cool; drain and pat dry

21

Trim beans and remove strings from sugar snap peas

22

Slice into large pieces on a steep diagonal

23

Make the dressing and assemble: Whisk lime juice, oil, soy sauce, sesame seeds, and sugar in a large bowl; season dressing with salt and pepper

24

Add beans and peas and toss to coat

25

Taste and adjust seasoning if needed

26

Add cucumber, radishes, and scallions and toss to combine

27

Transfer to a platter

28

Whisk lime juice, oil, soy sauce, sesame seeds, and sugar in a large bowl; season dressing with salt and pepper

29

Add beans and peas and toss to coat

30

Taste and adjust seasoning if needed

31

Add cucumber, radishes, and scallions and toss to combine

32

Transfer to a platter

33

Do Ahead Beans and peas can be blanched 2 days ahead

34

Cover and chill

35

Dressing can be made 2 days ahead

36

Cover and chill

37

Beans and peas can be blanched 2 days ahead

38

Cover and chill

39

Dressing can be made 2 days ahead

40

Cover and chill