Asian Sugar Snap Pea Salad with Radishes and Edamame

Ingredients

• 1 1/2 cups red radishes, trimmed, washed, and cut in half-moon shapes
• 3 cups sugar snap peas, trimmed and cut into diagonal pieces
• 1/2 – 1 cup cooked, shelled edamame
• 2 T sliced green onions, scallions
• 1/4 cup chopped peanuts for garnish
• 1/4 cup soy sauce
• 1 1/2 T rice vinegar, not seasoned
• 2 tsp. sweetener of your choice
• 1/2 tsp. green Tabasco sauce, hot chili oil, or Sriracha sauce, or more to taste
• 1 T sesame oil
• 2 T peanut oil
• 1/2 tsp. ground ginger
• 2 T sugar free or low sugar apricot jam

Directions

1. In a glass measuring cup or a small glass bowl, whisk the dressing ingredients until they come together smoothly. Sugar free or low sugar apricot jam works well here.
2. Add the vegetables to a bowl, then drizzle in about 1/2 of the dressing. Toss until everything is evenly coated. If you’re making it ahead, you can chill the salad for a few hours at this stage; after chilling, stir in 1 T more dressing if it needs a little refresh. You will have dressing left over.
3. When you’re ready to serve, transfer the salad to a serving bowl and scatter the peanuts on top.