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Fresh Rainbow Pepper Salad | virginia is for hunter-gatherers

Friday, June 1, 2012

Fresh Rainbow Pepper Salad

Fresh Rainbow Pepper Salad

This salad is a very quick and delicious side salad (as long as you have a mandoline) that is refreshing but still filling. That, and the color is a nice contrast on a plate that can be otherwise bland.
We threw this together to go alongside some baked trout, and it was a nice balance.  Feel free to add some other spices in to mix and match your favorite salads.  I promise to do some more experimentation with this concept this summer to beat the heat. 

  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 1 large orange bell pepper
  • 2-3 stalks of celery
  • 1/4 of a red onion
  • 3/4 tablespoon coconut vinegar
  • 3/4 tablespoon extra virgin olive oil
  • Salt and pepper to taste
  1. Slice the peppers, celery stalks, and the onion thinly using a mandoline.  After this, I used a knife to quarter the slices so that the salad would be manageable with a fork.
  2. Mix the sliced items and the rest of your ingredients in a large bowl.  I used a slightly larger tupperware bowl so I could just put on the lid and shake vigorously--mixing is lame.
  3. Allow the salad to sit for at least 15 minutes. (The longer it can rest, the better the flavors will blend.) **Note: the coconut vinegar seemed incredibly strong and harsh upon adding it, but it blended nicely into the salad after some time in the refrigerator. **
  4. Serve and enjoy!


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