Slivered Red Pepper, Carrot & Snap Pea Salad

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


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

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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