Koper Pennie Wortel Slaai (Copper Penny Carrot Salad)


Last week I had my monthly supper club and the theme was Food From a Place You Want to Visit/Love to Visit.  South Africa is on my (near future) itinerary so I did some searching for a dish from there.  I finally decided on Koper Pennie Wortel Slaai (Copper Penny Carrot Salad).  It’s fresh veggies and quite the ‘dressing’.

Ingredients:

Salad

1 kg Carrots
3 Onions (I used white)
3 Green Chillies or if you prefer Green Pepper (I did that — nice green bell peppers)

Sauce/Dressing (note — I did some major amount adjustments to these)

250ml water
1 packet of tomato cream soup (I used a can of tomato soup because of lactose intolerance, so eliminated the aforementioned water)
200 ml Vinegar – used about 2 tbsp white vinegar
250 ml Sugar — used about 2-3 tsp
125 ml Oil — used about 1/4 cup olive oil
10 ml Worcester Sauce — used about 1 tsp
7 ml Mustard — used about 1 tsp

IMG_2545To make:

Cut carrots and onions into rings.  Boil carrots 15 minutes with a little salt. During the last 6 minutes, add the onions.

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Dice green peppers or chillies.  Add carrots, onions and chillies or green peppers in a low bowl. (Remember not to use stainless steel bowl, as it will cause a reaction due to acidity).

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For the sauce/dressing, combine all ingredients and bring to boil for about 5 minutes.

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Pour hot sauce over the vegetables.  Refrigerate for at least one day.  Enjoy!

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For the balance of the meal, some food came from Italy with a Tuscan Bean soup, the Southwest with some great spicy beans, Northern Africa with some Moroccan Chicken.  Delicious all around!

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