Slivered Red Pepper, Carrot & Snap Pea Salad

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


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