6.30.2011

Carrots & Snap Peas with Spicy Ginger Lime Vinagrette

I found this recipe on my new favorite food blog, OperaGirl Cooks, and aside from being gluten-free and vegan, it's flavor is out of this world! Even better, this is such a versatile dish! I made it as a side dish a couple days ago, and then decided to top a giant spinach salad with it for lunch (along with some sliced cucumbers, cherry tomatoes, and turkey). My mind is racing with all the potential - serve with brown rice as a vegetarian main course, add to a stir fry with noodles, top with chicken, etc.

I do have to warn you - I used two large jalapenos, seeded, and it was pretty spicy. If you don't like spicy, I would use one small jalapeno and make sure to scrape all the seeds and the white membrane out. You definitely want a little bit of heat to balance the ginger and the sweetness of the veggies!

Carrots and Snap Peas with Spicy Ginger Lime Vinaigrette
{serves 4}

for the vinaigrette:
1″ ginger, peeled and thinly sliced
2 garlic cloves, chopped finely
2 jalapeno peppers, seeded and diced
5 sprigs cilantro, chopped
juice of 1/2 a large lime
2 Tbsp. rice wine vinegar
2 Tbsp. canola oil
1 tsp. agave syrup (or honey, if you aren't making this vegan)
1/4 tsp. toasted sesame oil
1/8 tsp. kosher salt

4 large carrots, peeled and cut into large matchsticks
12 oz. sugar snap peas

Combine all the vinagrette ingredients in a large mixing bowl. Whisk well and put aside.

Bring about 2 inches of water to boiling in a large pot with steamer. Add the carrots and let steam for about 3 minutes, then add the snap peas to and steam for another three minutes or so.

Directly from the stove, dump the veggies into the mixing bowl with the dressing. Mix well, cover, and let sit for at least 20 minutes. This can be eaten warm, room temperature, or cold (and it's delicious all three ways!).

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