Holy Trinity Salad

Caseylaine's Note:

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.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 1 (16 ounce) bag carrots, matchsticks or 1 (16 ounce) bag shredded carrots
• 2 green onions , thinly sliced on the diagonal
• ½ red bell pepper , diced
• ½ yellow bell pepper , diced (could sub orange)
• ½ cup cilantro , chopped
• ¼ cup rice wine vinegar
• ¼ cup canola oil
• 1 teaspoon curry powder (could sub cumin or ground ginger)
• ½ 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.