1. For the vegetables, use a mandolin or vegetable peeler to slice long strips of carrots and place in a large bowl. Do the same thing with the cucumbers, make long strips and then squeeze out the extra liquid and add to the bowl. Thinly slice the Red and Yellow Peppers and add to the bowl. Set aside while making the dressing.
2. To make the Yuzu Vinaigrette, add all of the ingredients to a mason jar with a lid (any smaller container with a lid will work here). Shake vigorously for a minute making sure all of the ingredients are incorporated. Add to the shaved vegetables, saving any leftover dressing for another use.
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Other vegetables such as Sugar Snap Peas, Jicama, Radishes, Fennel, or Celery can be added or substituted for the other vegetables. This Salad is best eaten immediately once dressed. If preparing earlier in the day, prepare each separately and dress just prior to eating.