This salad is good on its own, or you can combine it with raw or sauteed marinated tofu in lettuce wraps for a tasty appetizer.
Cut the tops off 1-2 spring onions. Reserve the bulb for later use. Finely mince the tops to make 1/2 C.
Finely chop cilantro leaves and stems to make 1/2 C.
Toss the spring onion leaves and 1/4 C. of the cilantro in 3 T. lime juice. Add 1 T. red wine vinegar and 1/4 C. olive oil plus salt and pepper to taste. If the dressing is too tart for you, add a little warm honey.
Wash 1 lb. carrots. Use a mandolin or vegetable peeler to make long julienne strips with the carrots. Toss with the dressing and onions.
Boil a small pot of water.
Shell 1 lb. of Shelling Peas and discard the shells.
Pull the strings off 1/4 lb. of Snap Peas (Or a half pound if not using Shelling Peas as well).
Drop the Shelling peas in the water and parboil until just tender. Scoop out with a slotted spoon. Rinse with cool water.
Drop the Snap Peas in the water and parboil for just 1 minute. Drain and rinse with cool water.
Allow the peas to dry for a few minutes, then toss with the carrots and dressing. Sprinkle with the rest of the chopped cilantro.