Chilled Sweet And Tangy Carrots Recipe

About this recipe

A refreshing vegetarian dish featuring tender carrots and crisp vegetables in a sweet and tangy sauce. Perfect for a light dinner or as a side dish.

Ingredients

• 2 x 170 ml Masterchow White Vinegar - Pack Of 2
• 1 kg Whole Farm Grocery Sugar (Packet)
• 290ml Lea And Perrins Worcestershire Sauce
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 51 g Knorr Thick Tomato Soup
• 500 g Organically Grown Sweet Potato

Instructions

1. 1. Peel and slice 2 pounds of carrots into thin rounds. Cook them in boiling water for 8-10 minutes until tender but still slightly firm. Drain and set aside to cool.
2. 2. Dice 1 medium onion and 1 green pepper into small pieces.
3. 3. In a large bowl, combine the cooked carrots, diced onion, and diced green pepper.
4. 4. In a saucepan, heat 1 can of tomato soup, 1/4 cup of vinegar, 1 cup of sugar, 1 teaspoon of Worcestershire sauce, and 2/3 cup of oil over medium heat. Stir until the sugar dissolves and the mixture is well blended. Remove from heat and let it cool slightly.
5. 5. Pour the cooled sauce over the carrot mixture and toss gently to coat all the vegetables evenly.
6. 6. Cover the bowl and refrigerate the dish overnight to allow the flavors to meld.
7. 7. Serve the dish chilled as a light dinner or a flavorful side.