Marinated Shredded Carrots

(Juliana von Altenfeld)

Juliana says:
"Marx Rumpolt's various salads is what I based the carrot salad on.
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
  1. Peel and shred carrots, place in a bowl.
  2. Mix dressing from olive oil, vinegar, salt & sugar. Whisk together to form emulsion
  3. Pour Dressing over carrots and mix thoroughly.
  4. Marinate overnight, refrigerated.