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Sugar Snap Pea Salad with Bell Peppers & Carrots
Cummulative Rating
N/A
Servings
Makes 6-8 servings.
Difficulty
Easy |
Ingredients
1/2 lb. snap peas, trimmed and sliced diagonally into 3/4 inch pieces
2 medium carrots, peeled and sliced into thin matchsticks
1/2 red bell pepper, sliced very thin
1/2 orange bell pepper, sliced very thin
1/2 jalapeno pepper, seeded, stemmed and minced
1 garlic clove, minced
1 teaspoon fresh ginger, minced
2 Tablespoons fresh lime juice
1 Tablespoon white wine vinegar
1 teaspoon sugar
1/4 cup extra virgin olive oil
2 Tablespoons Italian parsley, chopped
2 Tablespoons cilantro, chopped
2 Tablespoons basil, chopped
1 teaspoon fresh mint, chopped
Salt and freshly ground black pepper
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Directions
Place the snap peas, carrots, bell peppers and jalapeno pepper in a large salad bowl.
Using the flat side of a chef’s knife, mash the garlic with a pinch of salt to create a paste. Transfer the garlic paste to a small bowl along with the ginger, lime juice, white wine vinegar and sugar. Stir until blended. Let sit for 5-10 minutes to let the flavors blend. Whisk the olive oil into the mixture until emulsified. Adjust seasonings to taste with salt and freshly ground black pepper.
Add about half the vinaigrette to the vegetables, toss well, and let sit for 15-20 minutes.
Just before serving, add the Italian parsley, cilantro, basil and mint and toss to combine. Drizzle the remaining vinaigrette over the salad and toss well. Adjust seasonings, if necessary, with salt, freshly ground black pepper and lime juice. Serve immediately. |
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