Flavor Trends, Strategies and Solutions for Menu Development

Salad Lessons Best of Flavor 2018 | Princeton University | Kale, Carrot, Sriracha Salad

Princeton University offers a Kale, Carrot, Sriracha Salad: Shaved tri-color carrots, kale, and Brussels sprouts with Sriracha vinaigrette

Best of Flavor 2018

Chefs are upgrading today’s salads, incorporating more complexity in flavor and texture, along with a more wholesome mix of ingredients. When Princeton University’s campus dining team recently overhauled its catering menu, they developed a few salads that offered a healthier option while featuring a mix of flavor profiles that appealed to the school’s range of different cultures.

“I serve such a diverse population of clients—I wanted to push our menu to reflect that population, to offer something beyond a simple kale salad,” says Jerry Luz, Executive Catering Chef.

“I started with an Asian flavor profile for the dressing. Sriracha seasoning with a ginger and soy back note works great with the hearty kale. To bring in some sweetness, I added Brussels sprouts and carrots.”

The salad pairs well with just about any protein addition, Luz notes, and the vibrant contrasts of color and texture give this dish a strong visual appeal. “Its versatility and taste quickly made it one of the top-selling salads on our catering menu.”


Jerry Luz


From the May/June Best of Flavor 2018 issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.



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