Slivered Red Pepper, Carrot & Snap Pea Salad

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


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

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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