Slivered Red Pepper, Carrot & Snap Pea Salad

Slivered Red Pepper, Carrot & Snap Pea Salad
Photo by Scott Phillips


  • ½ lb. snap peas, trimmed
  • 1 fresh jalapeño
  • 1 clove garlic
  • 1 Tbs. Champagne (or white-wine) vinegar
  • 1 red bell pepper
  • ¼ cup small fresh mint leaves
  • ½ cup small fresh basil leaves
  • + 9 more ingredients
    • ¼ cup extra-virgin olive oil
    • 4 scallions (white and light green parts only), trimmed
    • 1 tsp. minced fresh ginger
    • ½ cup fresh cilantro leaves, coarsely chopped
    • 2 medium carrots, peeled
    • Kosher salt
    • 2 Tbs. fresh lime juice; more to taste
    • ½ cup fresh flat-leaf parsley leaves
    • 1 tsp. granulated sugar

Halve and seed the red pepper. Cut the pepper halves in half lengthwise, and cut each quarter diagonally into very thin slices. Cut the carrots into thin matchsticks about 3 inches long. Cut the snap peas diagonally into 3/4-inch pieces. Slice the scallions thinly on the diagonal. Halve and seed ...

View full recipe at Fine Cooking


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