Zucchini And Snow-Pea Salad

1. 1

   Very thinly slice zucchini with slicer and place in a large sieve set over a bowl. Toss zucchini with 3/4 tsp salt and drain 30 minutes.

2. 2

   Meanwhile, blanch snow peas in a pot of boiling salted water (2 Tbsp salt for 4 qt water) 1 1/2 minutes. Drain and immediately plunge snow peas into an ice bath to stop cooking. Drain again and pat dry.

3. 3

   Rinse zucchini under cold running water, then press gently to remove any excess liquid. Pat dry.

4. 4

   Toast sesame seeds in a dry small skillet over medium heat, shaking skillet occasionally, until golden, about 2 minutes, then cool.

5. 5

   Stir together remaining ingredients in a large bowl until sugar has dissolved, then toss with vegetables and sesame seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.