Or Copper Penny Carrot Salad
We only made this on really special occasions like Christmas or when my parents invited a lot of friends for a braai. As this is quite easy to make, this was one of the first dishes I was allowed to help with and make on my own from start to finish. When we made this, I always felt really fancy.
3 green peppers
For the sauce:
250 ml water
1 packet of cream of tomato soup
200 ml white wine vinegar
250 ml sugar
125 ml oil
1 T Worcester sauce
1 t Dijon mustard
– Cut the carrots into rings and boil for 10 minutes with a pinch of salt. Cut onion into rings and boil with carrots for the last 5 minutes.
– Dice the green peppers and add to the carrots and onions once drained. Use a glass or ceramic bowl (a stainless steel bowl will cause a reaction because of the acidity in the sauce)
– For the sauce: add all the ingredients in a saucepan and boil for about 5 minutes.
– Pour the hot sauce over the vegetables and leave in the fridge for at least one day.