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Glazed Carrot Salad
Preparation info
- Serves
4–6
- Difficulty
Easy
Appears in
Published 1987
This salad is also delicious when served hot as a vegetable accompaniment to tagines of lamb or beef. In this case, double recipe to serve four generously.
Ingredients
700 g 1½ lb - salt
1 tablespoon </
Method
- Cut out cores of carrots and cut into thinnish slices lengthways.
- Cook carrot segments in boiling salted water until tender, then drain.
- Combine drained carrot segments in a serving dish with all the remaining ingredients, adding
½ teaspoon
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