Pickled Carrot Salad
photo by Mandy
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 453.59 g carrot, julienned
- 118.29 ml vegetable oil
- 118.29 ml vinegar
- 78.78 ml water
- 14.79 ml sugar
- 2 garlic cloves, minced
- 9.85 ml dried oregano
- 4.92 ml salt
- 2.46 ml ground pepper
- 2.46 ml dry mustard
directions
- The original recipe says to cook the carrots in a small amount of water until crisp/tender and drain. Sometimes I do, sometimes I don't. Depends on how crunchy you like your salad.
- Place carrots in a serving dish.
- Combine remaining ingredients and whisk together well. Pour over carrots, cover and chill for several hours or overnight.
- Be sure you serve with a slotted spoon.
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RECIPE SUBMITTED BY
Chef MB
colo spgs, CO
I'm a writer, chief cook and bottle washer, GS leader, hunter of bargains and all-around domestic goddess. I love trying new recipes, and my daughters refer to Alton Brown as "Mom's boyfriend." I read voraciously, to the detriment of the hypothetical cleanliness of my house. I think white chocolate should be illegal, since it's not chocolate.
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