HOLY TRINITY SALAD

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I had a taste of something similar to this off a salad bar and had to copy it. I call it the Holy Trinity Salad because it features an updated version of the cooks Holy Trinity (carrot, onion, celery) by fusing with West Coast and Asian flavors - carrot, red/yellow bell pepper, and green onion. This is definitely one of those "eat with your eyes" types of dishes. Amounts are rough, adjust to your liking.

Provided by Caseylaine

Categories     Peppers

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 (16 ounce) bag carrots, matchsticks or 1 (16 ounce) bag shredded carrots
2 green onions, thinly sliced on the diagonal
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced (could sub orange)
1/2 cup cilantro, chopped
1/4 cup rice wine vinegar
1/4 cup canola oil
1 teaspoon curry powder (could sub cumin or ground ginger)
1/2 teaspoon garlic powder
1 pinch sugar
fresh sea salt, to taste
fresh cracked pepper, to taste

Steps:

  • Put in a large bowl in order of ingredients.
  • Give it a good mix.
  • Let it chill in the fridge for a while and for the flavors to get acquainted.
  • Try really hard to not eat it all yourself.

Nutrition Facts : Calories 123, Fat 9.4, SaturatedFat 0.7, Sodium 56.3, Carbohydrate 9.9, Fiber 2.8, Sugar 4.2, Protein 1.2

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