Slivered Red Pepper, Carrot & Snap Pea Salad

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


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

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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