Carrots are cooked until tender, grated, and then topped with tomato dressing and mint. Note: You could try using julienne carrots instead of grated, if you like.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
1 day
total:
1 day
Servings:
6
Yield:
5 -7 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

376 calories; protein 2.1g; carbohydrates 53.5g; fat 18.6g; sodium 316.9mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/04/2009
This is awesome! A like this recipe because it adds so much flavor to the carrots and it can be made the night before and served cold. I omitted the onions and it still taste great. I'll never eat carrots the same again! Read More
(3)
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