Ingredients1 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
Dressing:
1/4 cup soy sauce
1 1/2 T rice vinegar (not seasoned)
2 tsp. Splenda (or use sugar)
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 (comes in a jar)
2 T sugar free or low sugar apricot jam
Directions
Mix dressing ingredients in glass measuring cup or small glass bowl, whisking well.
Combine vegetables in bowl, pour over about 1/2 of dressing, and stir to mix until all vegetables are coated with dressing. (You can refrigerate the salad at this point for a few hours. You may want to stir in 1 T more dressing after the salad has been chilled. You will not use all the dressing.) To serve, put salad in serving bowl and sprinkle peanuts over.
There are lots of ways you could use the extra dressing from this salad. Some possibilities that came quickly to mind include using it as a marinade for chicken, pork chops, or fish, as a dressing on fresh spinach, or as a dressing for a cold rice salad.
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