Slivered Red Pepper, Carrot & Snap Pea Salad

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


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

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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