Copperpenny Salad

Name: Copperpenny Salad
Ingredients: 1 kg carrots, peeled and cut into thick slices (like pennies); 2 green peppers, halved seeds removed and cut into pieces; 2 onions, thinly sliced; 250 ml (1 cup) water; 200 ml (4/5 cup) white wine vinegar; 250 ml (1 cup) sugar; 125 ml (1/2 cup) salad oil; 10 ml (2 teaspoons) Worcester sauce; 7,5 ml (1 ½ teaspoon) English mustard; 1 x 65g-tin tomato paste; 45 ml (3 tablespoons) corn flour mixed to a paste with a little water; salt and white pepper to taste

This is an excellent salad to have on standby in the refrigerator for the holidays. I got this recipe from an American friend who lives in Texas.

Published 13 November 2024

Method

Boil the carrots for 10 minutes. Drain
Arrange the carrots, green peppers and onion slices in layers in a large pickling jar or salad bowl.
To make the sauce, mix the water, vinegar sugar and oil in a large sauce pan. Add the Worcester sauce, mustard and tomato paste and mix well Bring to the boil and stir in the corn flour paste. Simmer until thickened and cooked through, while stirring continuously.
Pour the hot sauce over the carrots. Allow to cool down and refrigerate for 2 days before serving. It keeps for 1 week in the refrigerator.