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goldenpenny

Golden Penny Salad
You could also call this “Sweet and Sour Carrots”
but “Golden Penny Salad” sounds so much more exciting.

Take this to braais – it always goes down well

Ingredients:
1kg Carrots, sliced.
1 Green Pepper, cut into strips.
2 Onions, sliced.
250ml tomato puree.
200ml white vinegar.
50ml vegetable oil.
10ml Worcestershire sauce.
250ml sugar.
5ml grainy mustard.
5ml Sea Salt
freshly ground black pepper to taste.

Method:
Boil the carrots until they are cooked but still firm, and drain.
Arrange the carrots, green pepper and onion in layers in a bowl, ending with a layer of carrots.
In a saucepan, mix together the remaining ingredients.
Bring to the boil for 2 minutes, stiring constantly.
Pour the liquid over the salad and allow to cool.
Cover the bowl with cling film and marinate in the fridge for a day or two.

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