 |
Prep Time: 8 Minutes Cook Time: 15 Minutes |
Ready In: 23 Minutes Servings: 12 |
|
Adapted from a recipe by LadyEm . Ingredients:
2 lbs carrots, sliced into 1/4-inch coins |
1/2 medium sweet onion, thinly sliced |
1 small red bell pepper, cut into thin strips |
1/2 cup vegetable oil |
1/2 cup white sugar |
1/4 cup distilled white vinegar |
1 teaspoon almond extract |
1 teaspoon dried basil |
1/4 cup slivered almonds |
Directions:
1. In a medium saucepan with enough water to cover, boil carrots until tender but crisp. Remove from heat, drain, and place in a medium bowl with onion and pepper.
2. In a medium saucepan over medium heat, blend oil, sugar, vinegar, almond extract and basil. Cook and stir until sugar is dissolved.
3. Pour the oil mixture over the carrot mixture. Cover, and chill in the refrigerator 8 hours or overnight before serving cold. Toss with slivered almonds before serving.
|
|