Ingredients
- 2 Tbsp. rice-wine vinegar
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 2 Tbsp. olive oil
- 1 tsp. toasted sesame oil
- 2 cups pea shoots
- 1/2 cup cherry radish, thinly sliced
- 1 cup of onion, finely chopped
Instructions
- Combine the vinegar, salt, and pepper in a small bowl. Slowly whisk in the oils. Pour over the vegetables and toss to coat.
- Chop the pea shoots into 1-inch pieces and toss into the salad immediately before serving.
- Note: The cherry radish can be replaced with Kohlrabi.
