Here is another Recipy that my mother has been making for years.
Copper Penny Carrot Salad
1kg carrots, peeled and diced (hence the name copper penny)
2 peppers (red, green or yellow) cut into strips
2 onions cut into rings
1 packet of tomato soup (82gm)
250 ml water
200 ml white wine vinegar
125 ml sunflower oil
250 ml sugar
10 ml Worcestersouce
7 ml mustard(mixed into a paste with water)
Salt and Pepper to taste
Boil the carrots until half cooked(must still be firm), drain and rinse with cold water to stop the coocking process.
Use the carrots, Pepper strips and onion rings to form layers in the salad bowel. End with the carrots on top
Mix rest of the ingredients and heat up up to boiling point while stirring continously, Boil for 2 minutes.
Pour warm souce over salad and use a knife to make a small "holes" in the middle of the salad and around the edges so that the sauce can run into the whole salad.
Let the salad cool down.
Put a lid on salad and let it marinade in the fridge for 2 days before using.
Copper Penny Carrot Salad
1kg carrots, peeled and diced (hence the name copper penny)
2 peppers (red, green or yellow) cut into strips
2 onions cut into rings
1 packet of tomato soup (82gm)
250 ml water
200 ml white wine vinegar
125 ml sunflower oil
250 ml sugar
10 ml Worcestersouce
7 ml mustard(mixed into a paste with water)
Salt and Pepper to taste
Boil the carrots until half cooked(must still be firm), drain and rinse with cold water to stop the coocking process.
Use the carrots, Pepper strips and onion rings to form layers in the salad bowel. End with the carrots on top
Mix rest of the ingredients and heat up up to boiling point while stirring continously, Boil for 2 minutes.
Pour warm souce over salad and use a knife to make a small "holes" in the middle of the salad and around the edges so that the sauce can run into the whole salad.
Let the salad cool down.
Put a lid on salad and let it marinade in the fridge for 2 days before using.