Marinated Carrot & Onion Salad
- Number of Servings: 6
Ingredients
Carrots, peeled and sliced thinly, on a angle is nice.Onion, red or white, diced finely or to your tasteCapsicum (bell peppers) deseeded and diced or sliced thinly.Marinade or Tomatoe Sauce, Worcestershire Sauce, Oil, Sugar, Salt & Pepper to taste.
Slice carrots thinly. Cook in a little salted water until tender, approx 10 minutes, drain and set aside.
Whilst carrots are cooking dice onion (white or red) and capsicum (you can use different coloured peppers for effect). Place in a heat proof dish.
Place drained carrots on top whilst still warm as this draws some of the bite out of the onions.
Place oil, sugar, tomato sauce, worcestershire sauce and salt (and ground pepper - optional) in a small pot. Heat until ingredients mixing and sugar has dissolved. Do not let it over-boil or caramelize. Pour this mixture over the vegetables in the heat-proof dish.
Best if left to marinate overnight and improves the longer it sits. Stir through just before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user JEANA60.
Whilst carrots are cooking dice onion (white or red) and capsicum (you can use different coloured peppers for effect). Place in a heat proof dish.
Place drained carrots on top whilst still warm as this draws some of the bite out of the onions.
Place oil, sugar, tomato sauce, worcestershire sauce and salt (and ground pepper - optional) in a small pot. Heat until ingredients mixing and sugar has dissolved. Do not let it over-boil or caramelize. Pour this mixture over the vegetables in the heat-proof dish.
Best if left to marinate overnight and improves the longer it sits. Stir through just before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user JEANA60.
Nutritional Info Amount Per Serving
- Calories: 68.5
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 112.8 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 2.1 g
- Protein: 1.0 g
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