Slivered Red Pepper, Carrot & Snap Pea Salad

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


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

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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