Snap Pea Radish Tahini Salad (Printer Version)

Crisp snap peas, sliced radishes and herbs tossed in creamy tahini-lemon dressing — ready in 15 minutes.

# What You'll Need:

→ Vegetables

01 - About 2 cups snap peas, trimmed and halved on the diagonal
02 - 6 to 8 radishes, thinly sliced
03 - 2 scallions (spring onions), thinly sliced
04 - About 1 cup fresh mint leaves, roughly chopped
05 - About 1 cup fresh parsley leaves, roughly chopped

→ Tahini dressing

06 - 3 tablespoons tahini
07 - 2 tablespoons fresh lemon juice
08 - 1 tablespoon extra-virgin olive oil
09 - 1 tablespoon maple syrup or honey
10 - 2 tablespoons cold water, plus more as needed to thin
11 - 1 small garlic clove, finely minced
12 - 1/2 teaspoon fine salt
13 - Freshly ground black pepper, to taste

→ Toppings

14 - 2 tablespoons toasted sesame seeds
15 - Zest of 1 lemon (optional)

# How to Make It:

01 - Trim snap peas and halve them on the diagonal. Thinly slice radishes and scallions. Roughly chop mint and parsley. Place all vegetables and herbs in a large salad bowl and gently toss to combine.
02 - In a medium mixing bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, salt, and black pepper. Add cold water one tablespoon at a time, whisking until the dressing is smooth and pourable; adjust consistency with additional water if necessary.
03 - Pour the dressing over the prepared vegetables and toss gently with a whisk or salad tongs until all pieces are evenly coated, taking care not to bruise delicate herbs.
04 - Transfer the dressed salad to a serving platter or divide among individual bowls. Sprinkle toasted sesame seeds over the top and finish with lemon zest if using.
05 - Serve at once for maximum crispness. If preparing ahead, store dressing separately and combine just before serving to preserve texture.

# Expert Advice:

01 -
  • There’s a trick to shaving radishes super thin – it makes every bite crisp and beautiful, like a secret chef move.
  • This salad turns whatever’s freshest at the market into a dish people actually get excited about.
02 -
  • If you mix the dressing too quickly with the salad, it can stiffen and clump around the veggies instead of coating them—I learned to thin it gradually and toss right before serving.
  • Letting freshly sliced radishes sit on a paper towel for a few minutes draws away extra moisture so the salad stays crisp even longer.
03 -
  • Room-temperature tahini blends more easily than chilled, so let it sit out before mixing.
  • Add water to the dressing very gradually and taste as you go—consistency can change fast.
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