- 2 pounds carrots
- 1 large onion, diced
- 1/4 cup chopped fresh mint leaves
- 1 cup tomato sauce
- 1/2 cup vegetable oil
- 1 cup sugar
- 3/4 cup malt vinegar
- 1/2 teaspoon mustard powder
- 1/2 teaspoon Worcestershire sauce
- Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm. Drain, cool and grate into a large bowl.
- In a small saucepan, whisk together the tomato sauce, oil, sugar, vinegar, mustard and Worcestershire sauce. Bring to a boil, whisking constantly, remove from heat and cool.
- Add onions and mint leaves to the carrots, and pour the dressing over all. Toss until evenly coated and chill for 24 hours before serving.