Makes 4 servings.

1 pound Red Dog sugar snap peas
2 Tablespoons sesame seeds
2 teaspoons coriander seeds
3 Tablespoons rice vinegar
2 Tablespoons neutral oil
2 teaspoons honey (or to taste)
1/2 teaspoon sesame oil
3/4 teaspoon salt
2 cloves garlic, finely chopped
1/4 cup toasted almonds

Trim the snap peas of the stems and strings

Toast the sesame seeds in a dry pan over medium heat until they’re a little darker and fragrant. Remove and add the coriander seeds to the pan. Toast until fragrant. Grind the coriander seeds into a coarse powder using a mortar and pestle or spice grinder.

Slice the snap peas lengthwise into thin strips—you can usually get 3-4 strips out of one snap pea. Add them to a mixing bowl, along with the sesame seeds, ground coriander, rice vinegar, neutral oil, honey, sesame oil, salt, garlic, and almonds. Toss until everything is well-combined.

Taste and adjust seasoning to your liking, if needed. Serve!