Marinated Shredded Carrots
(Juliana von Altenfeld)
"Marx Rumpolt's various salads is what I based the carrot salad on. http://clem.mscd.edu/~grasse/GK_salad1.htm
Number 4 is the oil, vinegar, salt, and sugar dressing, but I substituted
carrots for the white salad. #39, #44 and #45 call for roots or various
kinds, in one case raw, which is why I substittuted the raw carrots for the
salad and the other roots, carrots being easier to find."
10 lbs carrots
1.5 cup pomace olive oil
1/2 cup white wine vinegar
2 tablespoons Salt
4 tablespoons Sugar
- Peel and shred carrots, place in a bowl.
- Mix dressing from olive oil, vinegar, salt & sugar. Whisk together
to form emulsion
- Pour Dressing over carrots and mix thoroughly.
- Marinate overnight, refrigerated.