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Minted Carrot Salad

By: TRYOVER

"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."

Rate/Review | Read Reviews (1)

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
1 Day 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 -7 servings

Ingredients

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

Directions

Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm. Drain, cool and grate into a large bowl.
In a small saucepan, whisk together the tomato sauce, oil, sugar, vinegar, mustard and Worcestershire sauce. Bring to a boil, whisking constantly, remove from heat and cool.
Add onions and mint leaves to the carrots, and pour the dressing over all. Toss until evenly coated and chill for 24 hours before serving.