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
1kg Carrots, sliced.
1 Green Pepper, cut into strips.
2 Onions, sliced.
250ml tomato puree.
200ml white vinegar.
50ml vegetable oil.
10ml Worcestershire sauce.
5ml grainy mustard.
5ml Sea Salt
freshly ground black pepper to taste.
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.
I always grow excess beet-roots and carrots just so I can make this wonderful salad in a jiffy.
You will need :
equal portions of carrot and beetroot, peeled and grated
a dash of Olive Oil, salt, tamari or soy sauce, crushed almonds, goji berries or raisins or dried cranberries.
Mix all ingredients throughly. Surely a color and taste sensation.
This salad improves with age stored in the refrigerator.