Total Time
10mins
Prep 10 mins
Cook 0 mins

Julie Kulakevich

Ingredients Nutrition

Directions

  1. Place carrots, garlic, vinegar, pepper, sugar, salt in a bowl. Heat oil in saucepan with 1/2 onion. (Onion fryed in oil for flavor then removed.) When hot remove heat and pour over carrots. Serve at room temp or cold. Sprinkle with sesame seeds optional.
Most Helpful

I love carrot salads and just had to try this version. I served it with lemon roast chicken tonight and very much enjoyed it. I made 2 servings by the recipe (using Splenda for the sugar). MAde for Pic A Chef, Spring 2013.

Annacia March 24, 2013