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Slivered Red Pepper, Carrot & Snap Pea Salad


Serves 6-8

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

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 the jalapeño; cut the halves diagonally into thin slices. Combine the red pepper, carrots, snap peas, scallions, and jalapeño in a large bowl.

To make the vinaigrette, mash the garlic and a pinch of salt to a smooth paste with a mortar and pestle or with the flat side of a chef’s knife. Combine the garlic, ginger, lime juice, vinegar, and sugar in a small bowl (or in the mortar) and whisk to combine. Let the mixture sit for 5 to 10 min. and then whisk in the olive oil. Add about half of the vinaigrette to the vegetables, toss well, and let sit for 15 to 20  minutes.

Slivered Red Pepper, Carrot & Snap Pea Salad Recipe

Just before serving, add the parsley, cilantro, basil, and mint to the vegetables and season with salt. Drizzle in the remaining vinaigrette and toss well. Taste the salad and season with more salt or lime juice if necessary. Serve immediately.

Serving Suggestions

To make this into a light meal, add grilled shrimp or squid or thinly sliced grilled chicken or beef.

nutrition information (per serving):
Size : based on 8 servings, Calories (kcal): 99, Fat (kcal): 7, Fat Calories (g): 65, Saturated Fat (g): 1, Protein (g): 2, Monounsaturated Fat (g): 5, Carbohydrates (mg): 8, Polyunsaturated Fat (mg): 1, Sodium (g): 185, Cholesterol (g): 0, Fiber (g): 2,

Photo: Scott Phillips

Lots of prep involved but the end result is very good. Very fresh tasting with lots of crunch and the freshness that the herbs add.

Excellent salad! Chose the recipe for Valentine's Day dinner and it received high marks from all. Bright colors, fresh taste and wonderful combination of flavors with none being too overpowering. Will definitely make again. Highly recommend.

Very different and very good! The greens are an unusual and flavorful mix. As snap peas were not available I added jicama and sliced radishes which gave extra crunch.

Fantastic flavors. Served over crisp green salad with some grilled pork tenderloin. Our teenagers went back for seconds (even the ones who don't like bell peppers). Lovely summer salad that I will make again.

There is a lot of prep work here but the final results are worth it.

This is a great salad! Made as per recipe. I would not change anything. Love the crunch. The dressing is a perfect addition. Will serve this again and again...a great change up from another green salad. This would be a great salad to take to a potluck or a picnic--you would probably want to double it because one serving leaves you wanting more--you will have everyone asking for the recipe.

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