Copper Penny Salad
Copper Penny Salad. It brings a true taste of South Africa straight to your dining table.
Ingredientes
- 500 g carrots, peeled and julienned or grated
- 250 g green beans, trimmed and cut into 3–4 cm pieces
- 1 taza frozen peas (opcional)
- 1 cebolla pequeña, finamente picada
- 1/2 taza mayonesa
- 2-3 cucharada vinagre blanco
- 1 cucharadita azúcar
- salt and black pepper, to taste
Instrucciones
- 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.
