1 1/2 lb. head broccoli, separated into flowerets
1/2 lb. snow peas, trimmed
4 tbsp. oriental sesame oil
1/2 c. unsalted, large cashews
2 tbsp. sesame seeds
2 tbsp. soy sauce
2 tbsp. rice vinegar

Bring a large sauce pan of water to a boil. Add broccoli; return to a boil and cook over moderate heat for 4 minutes. Drain at once and refresh under cold, running water until cool, about 1 minute. Drain well. Dry gently with a paper towel and place in a large bowl. In a second pot of boiling water, boil the snow peas for 1 minute. Drain and refresh as before. Pat dry with a paper towel and add the snow peas to the broccoli. In a small skillet, combine 1 tablespoon of the sesame oil, the cashews and the sesame seeds. Cook, stirring over moderate heat for about 2 minutes, until the seeds are golden brown. Set aside. In a small bowl, whisk the soy sauce, vinegar and remaining 3 tablespoons of sesame oil until blended. Pour the dressing over the vegetables. Allow to marinate at room temperature for at least 1 and up to 6 hours. Can be served hot as well as cold.