Minted Carrot Salad

Ingredients

• 2 pounds carrots 
• 0.3 cup mint leaves fresh chopped
• 0.8 cup malt vinegar 
• 0.5 teaspoon ground mustard 
• 1 large onion diced
• 1 cup sugar 
• 1 cup tomato sauce 
• 0.5 cup vegetable oil 
• 0.5 teaspoon worcestershire sauce 

Equipment

• bowl
• sauce pan
• whisk
• pot

Directions

1. Bring a large pot of salted water to a boil.
2. Add carrots and cook until tender but still firm.
3. Drain, cool and grate into a large bowl.
4. 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.
5. 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.