Mexican Carrot Salad
Added to 14 cookbooks
This recipe has been viewed 8350 times
Mexican carrot salad presents a delectable salad recipe with chopped carrots and ice berg lettuce. A crispy crunchy salad recipe which is sure to fill you up with nutrients and leave a smile on your face.
- In a bowl, mix together the grated carrots, chopped capsicum, and sliced onion.
- Boil the potato, and allow it to cool, before peeling it and chopping it into small cubes.
- Sprinkle a little salt over the potatoes and leave for a few minutes.
- Then mix it in with the other ingredients in the bowl.
- Now, take the bread slices and cut them into small cubes.
- Deep-fry the bread cubes until golden brown.
- Till the bread cubes cool down, make the dressing, by mixing together the vinegar and sugar and heating it under a gentle flame till the sugar dissolves
- Remove from the flame, and add this mixture to the oil and salt, and whisk together until an smooth solution forms.
- Add the dressing to the salad, and mix.
- Add the croutons (fried bread cubes) just before serving.
This recipe was contributed by vanitaf on 21 Aug 2002
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