Wednesday, December 29, 2010

Carrot and Sugar Snap Pea Salad

A cross between a salad and a slaw - it encompasses all of the flavors of spring and summer in the middle of winter, thanks to the year-round availability of ingredients like sugar snap peas.  Sweet, salty, spicy, crunchy, and fresh.  Prefect palate cleanser for a spicy meal and the perfect salad to have after heavy and butter-loaded holiday food. 


Salad
3 carrots - shredded
2 cups sugar snap peas - cut on a diagonal
green chili - minced
2 garlic cloves - minced
mint - handfull chopped
cilantro - handfull chopped

Dressing
3 tbsp rice wine vinegar
1/4 cup oil
1 tablespoon of sesame oil
1 tsp sriracha
1 tbsp fish sauce
1 tbsp sugar
salt / pepper

Combine all salad ingredients together in a bowl - tossing well.  Blend all dressing ingredients - taste for seasoning, it should be fairly aggressive on the heat and vinegar side.  Because the carrots and sugar snap peas are sweet, the dressing will balance them out.  Dress the salad, tasting for seasoning - adding more salt and pepper if needed.  Let stand refrigerated for at least half an hour.  Taste again for seasoning before serving. 


4 comments:

  1. sounds delicious, sweetheart! and I learned a new word "sriracha" :)

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  2. This is a colourful and welcomed changed to coleslaw! This crunchy tasty healthy alternative for your table is delicious! Great reciepe!

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  3. Wow, what a picture, i can guess how much delicious this food is..

    Nice Receipe.. I will do it.

    Delicious, You guys are rocking.

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  4. Nice information, valuable and excellent design, as share good stuff with good ideas and concepts.

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