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Ingredients
| carrots: 1 lb (julienned) |
| vegetable oil: 1/2 cup |
| distilled vinegar: 1/2 cup |
| water: 1/3 cup |
| granulated sugar: 1 Tbl |
| garlic: 2 cloves (minced) |
| dried oregano (ground): 2 tsp |
| salt: 1 tsp |
| black pepper: 1/2 tsp |
| ground mustard: 1/2 tsp |
Pickled Carrot Salad
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
10 min -
Servings
7 serving(s)
Tags
- The 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.
- Place carrots in a serving dish.
- Combine remaining ingredients and whisk together well. Pour over carrots, cover and chill for several hours or overnight.
- Be sure you serve with a slotted spoon.