Pea and Carrot Salad with Cilantro Dressing

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.

 

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