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Home > Canadian Food Recipes > SALADS! > Piquant Carrot Salad
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Another fresh and easy salad !
Ingredients:
1.5 lbs Carrots cut in julienne strips
(Cauliflower works well in this salad as well)
1 medium Onion cut in rings
1 Green Pepper cut in rings
1/4 cup of White Vinegar
3 tbsp Sugar
3 tbsp Salad Oil
1 tbs; Ketchup
2 tbsp Ultimate Garlic Steak Splash
1/2 tsp Worcestshire Sauce
1/2 tsp prepared mustard
Directions:
- Blanch Carrots in salted boiling water, until Al Dente. Drain and cool quickly under cold water.
- In a serving bowl, layer carrots, onion and pepper.
- In a small jar, combine remaining ingredients. Shake well to blend. Pour over carrots, cover and chill at least 4 hours or overnight, stirring several times.
This salad will keep for one week or more in the fridge.
Note:
This salad has ample room for variations;
Shredded, uncooked carrot can replace the julienned cooked carrot.
Red Pepper can accompany the green.
A flourish of slivered almonds or raisins is a nice finish.
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