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"Carrots are cooked until tender, grated, and then topped with tomato dressing and mint. Note: You could try using julienne carrots instead of grated, if you like." — TRYOVER
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2 pounds carrots
1 large onion, diced
1/4 cup chopped fresh mint leaves
1 cup tomato sauce
1/2 cup vegetable oil
1 cup sugar
3/4 cup malt vinegar
1/2 teaspoon mustard powder
1/2 teaspoon Worcestershire sauce
This is awesome! A like this recipe because it adds so much flavor to the carrots and it can be made the night before and served cold. I omitted the onions and it still taste great. I'll never eat carrots the same again!
2 Ratings
* Percent Daily Values are based on a 2,000 calorie diet.
Minted Carrot Salad
Serving Size: 1/6 of a recipe Servings Per Recipe: 6 Amount Per Serving Calories: 376 Calories from Fat: 168
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