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Ingredients
- 2 lbs. carrots, sliced
- 1 small onion, thinly sliced
- 1 small green bell pepper, cut into thin strips
- 1/2 cup vegetable oil
- 1/2 cup white sugar
- 1/4 cup distilled white vinegar
- 2 tsp. almond extract
- 1 tsp. dried basil
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Recipe Info
Category :
Vegetables
Rating :
6
Contributor :
n/a
Print Recipe
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Directions
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.
In a medium saucepan over medium heat, blend oil, sugar, vinegar, almond extract and basil. Cook and stir until sugar is dissolved.
Pour the oil mixture over the carrot mixture. Cover, and chill in the refrigerator 8 hours or overnight before serving cold.
Makes 12 servings.
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