Summer Radish Salad with Sweet Chili Vinaigrette Recipe – Sunset Magazine

Ingredients

• 1/2 pound sugar snap peas
• 2 tablespoons unseasoned rice vinegar
• 1 1/2 tablespoons Korean chili paste (gochujang)*
• 1 1/2 teaspoons sugar
• 1/4 cup canola oil
• 1/2 pound (or 2 small bunches) colorful radishes, such as watermelon*, Easter Egg, and/or French breakfast, very thinly sliced
• 1/3 cup thinly sliced red onion
• 1 qt. loosely packed mizuna* or watercress
• Kosher salt (optional)