Slivered Red Pepper, Carrot & Snap Pea Salad

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

Ingredients

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

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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