Asian Snow Pea Salad with Sesame-Soy Dressing

This recipe serves:  6

2 pounds fresh snow peas, trimmed
2 tablespoons rice vinegar
1 tablespoon light soy sauce
1/8 teaspoon red chili flakes
1 1/2 tablespoons sesame oil
2 tablespoon sliced scallions
1 red bell pepper, diced
1 teaspoon sesame seeds
1. Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil. Steam the snow peas in the basket for about 2 minutes, or until the snow peas turn bright green. Remove the basket and run under cold water to stop the cooking process. Set aside.

2. Meanwhile, in a small bowl, whisk the rice vinegar and soy sauce together. Add the red chili flakes and the scallions and slowly whisk in the sesame oil.
(This dressing can be made in advance and stored in the refrigerator for up to 5 days.)

3. Gently toss the snow peas and red bell pepper in the dressing. Sprinkle with sesame seeds. This dish can be served at room temperature or chilled.

Serving Size: 3/4 cup of salad with vinaigrette

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