Slivered Red Pepper, Carrot & Snap Pea Salad

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


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

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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