Carrot and Bell Pepper Salad
A colorful marinated salad of crunchy carrots and peppers
Ingredients
For the vegetables
- 5 carrots (about 1 pound), peeled and cut into ¼ x 3 inch sticks
- 1 red bell pepper cored and seeded, cut into ¼ inch slices
- 1 green bell pepper cored and seeded, cut into ¼ inch slices
- 1 shallot peeled and cut into very thin slices
For the dressing
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon ground dried coriander
- ½ teaspoon salt
Instructions
For the vegetables
- Steam the carrot sticks for 3-5 minutes, until just crisp tender.
- Transfer carrot sticks to iced water and allow to cool quickly.
- Drain well, using paper towels if necessary to remove extra moisture.
- Combine the carrots, bell pepper slices, and sliced shallot. Mix well.
For the dressing
- Combine the vinegar, sugar, coriander, and salt in a small bowl, mixing well, until the sugar dissolves.
- Pour vinegar solution over carrot mixture, tossing to distribute dressing evenly. Allow to sit for at least one hour for flavors to meld.
Notes
Can be made up to 3 days ahead of serving.
Refrigerate (covered) in a container that has a wide base so that vegetables have as much contact with dressing as possible. Stir when you remember to. Adapted from Abby Mandel in Bon Appétit (March 1986)
Refrigerate (covered) in a container that has a wide base so that vegetables have as much contact with dressing as possible. Stir when you remember to. Adapted from Abby Mandel in Bon Appétit (March 1986)