Minted Carrot Salad

admin 25/04/20 Recipes


5 -7 servings

Prep Time


Cook Time



2 pounds: carrots

1 large: onion, diced

1/4 cup: chopped fresh mint leaves

1 cup: tomato sauce

1/2 cup: vegetable oil

1 cup: sugar

3/4 cup: malt vinegar

1/2 teaspoon: mustard powder

1/2 teaspoon: Worcestershire sauce


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.


Calories: 376 kcal

Carbohydrates: 53.5 g

Cholesterol: 0 mg

Fat: 18.6 g

Fiber: 5.6 g

Protein: 2.1 g

Sodium: 317 mg

29 pepole already liked it!

Maybe you'll consider this interesting

Roasted Vidalia Onions
Meatless Stuffed Peppers
Quinoa with Asian Flavors
Mango-Banana Smoothie
Cream Scones
Puff Pastry Roll

Leave a comment!