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- 3 medium carrots
- 3 cups sugar snap peas, ends trimmed (10 ounces)
- 1/4 cup thinly sliced shallots or green onion
- 3 tablespoons snipped fresh cilantro
- 3 tablespoons white wine vinegar
- 1 tablespoon olive oil
- 2 teaspoons sugar
- 3/4 teaspoon Dijon-style mustard
- 1/2 teaspoon finely shredded lemon peel
- dash salt
- Fresh chives
1. Peel carrots. Using a vegetable peeler, carefully cut carrots into long, wide ribbons. Place in cold water to crisp. Set aside.
2. Cook peas, covered, in a small amount of boiling salted water for 2 to 4 minutes or until crisp-tender. Drain. Rinse with cold water; drain again.
3. Drain carrot ribbons. In a large bowl combine carrot ribbons, peas, shallots, and cilantro; set aside.
Dressing::4. For dressing, in a screw-top jar combine white wine vinegar, olive oil, sugar, Dijon-style mustard, lemon peel, and salt. Cover; shake well. Pour dressing over peas and carrots mixture; toss lightly to coat. Cover and chill for 30 to 60 minutes before serving. Serve with a slotted spoon. Garnish with fresh chives. Makes 6 side-dish servings.
- Servings Per Recipe 6,
- cal. (kcal) 65,
- Fat, total (g) 2,
- carb. (g) 10,
- fiber (g) 2,
- pro. (g) 2,
- vit. A (RE) 968,
- vit. C (mg) 22,
- sodium (mg) 64,
- calcium (mg) 20,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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