10 med. carrots (2 lbs.)
2 med. red bell peppers (10 oz.)
2 med. green bell peppers (10 oz.)
1 med. red onion (8 oz.)

DRESSING:

1/2 c. cider vinegar
1 tbsp. sugar
1 tsp. ground coriander
Salt

Peel carrots and slice. Transfer to steamer and cook until just crisp, tender, about 3 minutes. Rinse under cold water. Drain thoroughly. Transfer to a large bowl.

Dice bell peppers discarding cores and seeds. Dice red onion. Add bell peppers and onions to carrots. Mix vinegar, sugar, coriander, and salt. Pour over vegetables.

Can be prepared 3 days ahead, covered and refrigerated. Serve at room temperature. 8 servings.

(Forest-Neill-Sonnesyn-Northport)