Slivered Red Pepper, Carrot & Snap Pea Salad

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


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