Copper Penny Salad

Name: Copper Penny Salad
Yield: 12 servings
Cuisine: South African
Ingredients: 1 kg carrots, sliced; 1 medium green pepper, cut into thin strips; 200 ml white vinegar; 250 ml sugar; 10 ml Worcestershire sauce; 1 onion, cut into rings; 1 packet tomato soup powder; 125 ml oil; Salt and pepper to taste; 250 ml water

Nicolette Petersen @nixpete001

Copper Penny Salad

Nicolette Petersen @nixpete001

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Ingredients

12 servings

1 kgcarrots, sliced
1medium green pepper, cut into thin strips
200 mlwhite vinegar
250 mlsugar
10 mlWorcestershire sauce
1onion, cut into rings
1 packettomato soup powder
125 mloil
Salt and pepper to taste
250 mlwater

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Steps

1

Cook carrots until half done and then rinse in cold water.
2

Arrange carrots, peppers and onions in layers in a dish with a lid.
3

Mix the rest of the ingredients. Heat to boiling point, stirring continuously. Boil for about 2 minutes.
4

Pour sauce over salad. When cool, close the lid.
5

Best made in advance.
Keeps in fridge for 2 weeks.