Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Snow Pea, Scallion, and Radish Salad

Christopher Hirsheimer

Servings: 4

The lively flavors and eye-catching look of this salad, excerpted from the cookbook The Food You Crave, are testament to how much just a few ingredients can accomplish when they are put together with care.


  • 2 cups (8 oz.) snow peas, trimmed
  • 2 scallions (white and green parts), thinly sliced
  • 4 radishes, trimmed and cut into thin strips (about 1/2 cup)
  • 1/4 cup rice vinegar
  • 2 tsp. granulated sugar
  • 1 Tbs. walnut or canola oil

Nutritional Information

  • Calories (kcal) : 72
  • Fat Calories (kcal): 31.5
  • Fat (g): 3.5
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 2.3
  • Monounsaturated Fat (g): 0.8
  • Cholesterol (mg): 0
  • Sodium (mg): 147
  • Carbohydrates (g): 9
  • Fiber (g): 1.5
  • Protein (g): 2


  • Put the snow peas in a microwave-safe bowl with 1 Tbs. water. Cover tightly and microwave for 1 minute. Drain and let cool. Cut the snow peas on the diagonal into 1/2-inch diamond shapes, discarding the end pieces.
  • In a medium serving bowl, combine the snow peas, scallions, and radishes. In a small bowl, whisk together the vinegar, sugar, and oil until the sugar dissolves. Pour over the salad and serve.


Rate or Review

Reviews (5 reviews)

  • joannalynn60 | 02/26/2015

    What a wonderful compliment to the peanut crusted tilapia! I checked for sweetness after adding only 1 t of the sugar for the dressing. I added the other teaspoon and it was wonderful.

  • Floridafoodie | 11/19/2011

    I benefited from the comments and cut down on the sugar. I cut off the ends and pulled off as much of the strings as I could. It was delicious! My husband who claims he does not like snow peas or radishes, raved about the salad. Nice and light.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial