Holy Trinity Salad - cooking recipe

Ingredients

1 (16 ounce) bag carrots, matchsticks or (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

Preparation

Put in a large bowl in order of ingredients.
Give it a good mix.
Let it chill in the fridge for a while and for the flavors to get acquainted.
Try really hard to not eat it all yourself.