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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. Put in a large bowl in order of ingredients.
2. Give it a good mix.
3. Let it chill in the fridge for a while and for the flavors to get acquainted.
4. Try really hard to not eat it all yourself.
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