Carrots are cooked until tender, grated, and then topped with tomato dressing and mint. Note: You could try using julienne carrots instead of grated, if you like.
INGREDIENTS (for 6 servings):
- 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.