• Cook shelled peas in large saucepan of boiling salted water until almost tender, about 90 seconds. Add sugar snap peas to same pan and continue boiling for 30 seconds. Drain; rinse under cold water and drain again. Transfer to a laerge bowl.
• Whisk vinegar, soy sauce, sesame oil, sugar, salt 7 pepper in small bowl.
• Pour dressing over peas in large bowl: toss to coat.
• Season salad to taste with more salt & pepper if needed. Serve at room temperature. 6 – 8 servings.
