Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 2 pounds carrots, peeled and thinly sliced diagonally

  3. 2 medium onions, peeled and thinly sliced

  4. 1 green bell pepper, stemmed, seeded and thinly sliced

  5. 1 yellow bell pepper, stemmed, seeded and thinly sliced

  6. 1 1/4 cups tomato juice

  7. 1 cup sugar

  8. 3/4 cup cider vinegar

  9. 1/3 cup vegetable oil

  10. 1 tbsp. Worcestershire sauce

  11. 1 tbsp. ground dry mustard

  12. 1 1/2 tsp. salt

  13. 1 tsp. pepper

Instructions Jump to Ingredients ↑

  1. Toss together the carrots, onions and bell peppers in a large bowl. Combine the tomato juice, sugar, cider vinegar, oil, Worcestershire, mustard, salt and pepper in a medium saucepan over medium heat and bring to a boil. Reduce the temperature to low and simmer the dressing 20 minutes, stirring occasionally. Remove the pan from the heat and let stand 5 minutes. Pour the warm dressing over the vegetables and toss well to coat. Let the salad cool to room temperature. Cover and refrigerate the salad at least 4 hours before serving.


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