Jenny Kay has created an easy, delicious recipe using a vegetable known for its refreshing crispness sure to brighten up your meal.
If you're looking to incorporate creativity to your meal or try serving carrots differently then this recipe is worth the try.
The combination of bright colours and flavours should convince anyone to give this offering a fair chance.
Ingredients:
- 1 kg carrots, peeled and sliced
- 1 onion, thinly sliced
- 1 green pepper, thinly sliced
Instructions:
1. Bring a pot of water to the boil and add the carrots.
2. Boil for about 5 minutes until just tender but still crisp.
3. Drain and rinse under cold water.
4. Combine in a bowl with the onions and pepper.
- 250ml sugar
- 60ml sunflower or canola oil
- 180ml apple cider vinegar
- 15ml mustard seeds
- 30ml worcestershire sauce
- salt and pepper
- 30ml corn flour mixed with some water
Instructions:
1. Combine the soup, sugar, oil, vinegar, mustard seeds, worcestershire sauce and seasoning in a pot and bring to the boil.
2. Stir in the corn flour mixture and stir until the mixture thickens.
3. Remove from the heat and pour over the carrots.
4. Cover and refrigerate overnight.
5. The salad will keep for 2 weeks bottled in the fridge.
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Serves 8-10