Copper Penny Salad
Copper Penny Salad. It brings a true taste of South Africa straight to your dining table.
Zutaten
- 500 g carrots, peeled and julienned or grated
- 250 g green beans, trimmed and cut into 3–4 cm pieces
- 1 Tasse frozen peas (fakultativ)
- 1 small onion, finely chopped
- 1/2 Tasse Mayonnaise
- 2-3 Esslöffel weißer Essig
- 1 tsp Zucker
- Salz und schwarzer Pfeffer, nach Geschmack
Anleitungen
- Cook the vegetables: Boil the carrots and green beans in lightly salted water for 3–5 minutes until just tender but still crisp. If using peas, add them in the last minute. Drain and cool under cold running water to stop cooking.
- Prepare the dressing: In a bowl, mix mayonnaise, vinegar, sugar, salt, and pepper. Adjust to taste.
- Combine: Toss the cooled vegetables with the dressing until evenly coated.
- Chill and serve: Refrigerate for at least 30 minutes before serving to let the flavors meld.
