Sugar Snap Pea Salad with Miso Dressing

Bring a large pot of salted water to a boil. Drop snap peas into water; boil 2 minutes until bright-green and softened but still crisp. Drain, then immediately transfer to an ice-water bath in a medium bowl and let cool completely. Drain, then pat dry. Chop peas into thin slices and place in a large bowl.

Add sliced cabbage, radishes and green onions to bowl. Toss lightly.

Combine all ingredients for dressing in a blender and blend until smooth. Taste and add more miso as needed.

Drizzle dressing over salad, then toss lightly again. Sprinkle with sesame seeds and serve immediately.

Recipe adapted from Smitten Kitchen.