Dinner on Deadline: A refreshing and satisfying meal for summer

When the weather is sweltering, I want a meal that is both refreshing and satisfying, and this scrumptious salad answers the call perfectly.

Shrimp and Snow Pea Salad with Sesame

4 to 6 servings

12 ounces (4 cups) snow peas, strings removed

11/4 pounds medium (41 to 50 count) shrimp, peeled and deveined

1/4 head small Napa cabbage, coarsely chopped (4 cups)

3 red radishes, thinly sliced into half-moons (3/4 cup)

3 scallions, thinly sliced

1/3 cup plain rice vinegar

2 tablespoons canola oil (or other neutral oil)

11/2 tablespoons toasted sesame oil

1 tablespoon peeled, finely grated fresh ginger root

1/2 teaspoon salt

3 tablespoons sesame seeds, toasted (see Note)

1. Bring a large pot of water to a boil over high heat. Fill a large bowl with cool water and ice cubes.

2. Add the snow peas to the pot; cook for 30 seconds or until they turn a brighter green; use a large slotted spoon to transfer to the ice-water bath. Let cool for 30 seconds, then drain and pat dry. Add more ice and cool water to the bowl. Let the pot of water return to a boil.

3. Add the shrimp to the pot; once the water boils again, cook the shrimp for about 2 minutes or until just opaque. Drain, and immediately transfer them to the ice-water bath to cool. Drain and pat dry.

4. Cut each shrimp in half horizontally (creating 2 thin halves), placing them in a mixing bowl. 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.

5. Whisk together the vinegar, canola oil, toasted sesame oil, ginger, and salt in a liquid measuring cup until emulsified. Pour the dressing over the salad and toss to coat evenly.

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

Note: Toast sesame seeds in a small, dry skillet over medium-low heat until light brown, shaking pan to prevent scorching.

Per serving (based on 6): 210 calories, 22 g protein, 7 g carbohydrates, 11 g fat, 1 g saturated fat, 150 mg cholesterol, 330 mg sodium, 3 g dietary fiber, 3 g sugar