Slivered Red Pepper, Carrot & Snap Pea Salad

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

Ingredients

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