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Japanese Cabbage Salad
Dressing: Refrigerate over night.
Salad:
The night before, toast sesame seeds
and almonds in separate pans until golden.
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24 HOUR MARINATED CARROTS 2 lb. carrots,
sliced,1 tsp. salt, 1/2 tsp. pepper. Cook carrots until tender only (don’t over cook you want them to still be firm) Drain. In a saucepan combine tomato soup, oil, vinegar and sugar. Bring mixture to a boil only enough to dissolve sugar and then let cool. After mixture has cooled, pour over the cooked carrots, onions and bell peppers. For best results
prepare 24 hours ahead of time. This salad can be served cold or hot,
depending if you want it for a salad or vegetable dish. Marinated carrot
salad lasts for up to seven days in the fridge. |
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