Minted Carrot Salad

Yield

5 -7 servings

15

10

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