Shrimp and Snow Pea Salad

2 cups snow peas or snap peas

1 1/4 pounds medium shrimp, peeled

6 radishes, thinly sliced into rounds

4 garlic scapes, chopped

1/3 cup rice vinegar

1 Tablespoon canola oil

1 Tablespoon toasted sesame oil

1 Tablespoon grated fresh ginger


Bring a large saucepan of water to a boil. Using a steamer, put the snow peas in the basket for 2 minutes over boiling water. Remove and place in ice water to cool. Drain and let dry on a towel.
Add the shrimp directly to the saucepan of water and bring back to a boil, cook for 2 minutes. Drain and submerge in ice. Once cooled, drain and dry shrimp.
Slice each shrimp in half lengthwise. Cut the snow peas into 1/2 inch pieces, taking off the ends. In a large bowl toss in peas, shrimp, radishes and scallions.
In a small bowl, whisk together the vinegar, oils, ginger and a 1/2 teaspoon salt. Pour onto salad right before serving. Top with sesame seeds.

Pickled Radishes and Scapes

1 cup apple cider vinegar

2 tablespoons granulated white sugar

1 Tablespoon whole peppercorns

1 tablespoon whole mustard seeds

1 Tablespoon red pepper flakes (optional)

10 radishes thinly sliced into rounds

3 garlic scapes cut into 1 inch pieces

In a medium saucepan, bring the vinegar, water, sugar, peppercorns, mustard seeds and pepper flakes to a boil. Turn the heat to low and stir in onion, simmer for 5 minutes. Use a wide-mouth quart canning jar and pack with radishes and scapes.  Pour the brine into the jar, not filling it to the top. Cap the jar and let sit and cool for 40 minutes. Refrigerate for up to 2 weeks.
You can enjoy over a salad, on top of tacos, or as a side dish. A very refreshing snack!