Slivered Red Pepper, Carrot & Snap Pea Salad

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


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

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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