Step 1

1 Bring a large pot of water to a boil over high heat

Step 2

2 Fill a large bowl with cool water and ice cubes

Step 3

3 Add the snow peas to the pot; cook for 30 seconds or just until the snow peas turn a brighter green, then use a large slotted spoon or Chinese skimmer to transfer them to the ice-water bath

Step 4

4 Let them cool for 30 seconds, then drain and pat dry

Step 5

5 Add more ice and cool water to the bowl

Step 6

6 Let the pot of water return to a boil

Step 7

7 Add the shrimp to the pot; once the water returns to a boil again, cook the shrimp for about 2 minutes or until just opaque

Step 8

8 Drain, and immediately transfer them to the ice-water bath to cool

Step 9

9 Drain and pat dry

Step 10

10 Cut each shrimp in half horizontally (creating 2 thin halves), placing them in a mixing bowl as you work

Step 11

11 Trim the ends from the snow peas, then cut the peas on the diagonal into 1/2-inch diamond shapes; add them to the bowl along with the cabbage, radishes and scallions

Step 12

12 Whisk together the vinegar, canola oil, toasted sesame oil, ginger and salt in a liquid measuring cup until emulsified

Step 13

13 Pour the dressing over the salad and toss to coat evenly

Step 14

14 Just before serving, sprinkle with the toasted sesame seeds and toss until evenly distributed

Step 15

15 NOTE: Toast the sesame sesame seeds in a small, dry skillet over medium-low heat until fragrant and lightly browned, shaking the pan as needed to prevent scorching