Minted Carrot Salad
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Ingredients1 d 25 m servings 376
Original recipe yields 6 servings (5 -7 servings)
- Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm. Drain, cool and grate into a large bowl.
- In a small saucepan, whisk together the tomato sauce, oil, sugar, vinegar, mustard and Worcestershire sauce. Bring to a boil, whisking constantly, remove from heat and cool.
- Add onions and mint leaves to the carrots, and pour the dressing over all. Toss until evenly coated and chill for 24 hours before serving.
Per Serving: 376 calories; 18.6 53.5 2.1 0 317 Full nutrition
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