Slivered Red Pepper, Carrot & Snap Pea Salad

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


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

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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