Pickled Carrot Salad
photo by Mandy
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 1 lb carrot, julienned
- 1⁄2 cup vegetable oil
- 1⁄2 cup vinegar
- 1⁄3 cup water
- 1 tablespoon sugar
- 2 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1⁄2 teaspoon ground pepper
- 1⁄2 teaspoon 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.
Questions & Replies
Got a question?
Share it with the community!
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.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">