Pickled Carrot Salad
10 ingredients
4 steps
Ingredients
- 1 lb carrot, julienned
- 1/2 cup vegetable oil
- 1/2 cup vinegar
- 1/3 cup water
- 1 tablespoon sugar
- 2 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon dry mustard
Directions
-
1The original recipe says to cook the carrots in a small amount of water until crisp/tender and drain. Sometimes I do, sometimes I don't. Depends on how crunchy you like your salad.
-
2Place carrots in a serving dish.
-
3Combine remaining ingredients and whisk together well. Pour over carrots, cover and chill for several hours or overnight.
-
4Be sure you serve with a slotted spoon.
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