Sugar Snap Pea, Radish, and Cucumber Salad Recipe

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Sugar Snap Pea, Radish, and Cucumber Salad
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Ingredients:

Directions:

  1. Cook peas in a saucepan of boiling salted water just until they turn a brighter shade of green, about 30 seconds. Drain in a colander and rinse under cold water to stop cooking.
  2. Cut halved cucumber and radishes crosswise into 1/4-inch-thick slices.
  3. Toss peas, cucumber, radishes, and sesame seeds with vinegars and season with salt and pepper.
  4. Cooks' note: • If you don't have seasoned rice vinegar in your cupboard, you can substitute unseasoned and add 1/4 teaspoon salt and 1 1/2 teaspoons sugar.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 74.52 Kcal (312 kJ)
Calories from fat 42.59 Kcal
% Daily Value*
Total Fat 4.73g 7%
Sodium 31.03mg 1%
Potassium 254.91mg 5%
Total Carbs 6g 2%
Sugars 2.27g 9%
Dietary Fiber 3.27g 13%
Protein 2.81g 6%
Vitamin C 20.8mg 35%
Vitamin A 0.4mg 13%
Iron 36.6mg 203%
Calcium 122.9mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.2
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • good source of fiber

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