Slivered Red Pepper, Carrot & Snap Pea Salad

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

Ingredients

  • 2 Tbs. fresh lime juice; more to taste
  • 1 fresh jalapeño
  • 1 clove garlic
  • 1 Tbs. Champagne (or white-wine) vinegar
  • 1 red bell pepper
  • ½ cup fresh flat-leaf parsley leaves
  • ¼ cup small fresh mint leaves
  • + 9 more ingredients
    • ½ cup small fresh basil leaves
    • 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
    • 1 tsp. granulated sugar
    • 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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