Directions:
- Peel and slice carrots crosswise about 5 mm thick and cook in a small amount of water and drain.
- Simmer the soup mix and water for 3 mins then add the vinegar, oil and half the sugar.
- Simmer 2 mins, then taste, add more sugar if necessary.
- Pour the dressing over the hot drained carrots.
- Cover and leave in the dressing to cool. (I preferred this dish hot).
- You can add green pepper, leeks or celery to the carrots about 2 mints before they are cooked to give constrasting colaours, textures and flavours.
- For a low calorie version you could replace the sugar with Splenda.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 224.75 Kcal (941 kJ) | ||
| Calories from fat | 163.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.17g | 28% | |
|---|---|---|---|
| Cholesterol | 0mg | 0% | |
| Sodium | 54.88mg | 2% | |
| Potassium | 248.1mg | 5% | |
| Total Carbs | 15.11g | 5% | |
| Sugars | 11.2g | 45% | |
| Dietary Fiber | 2.25g | 9% | |
| Protein | 0.75g | 2% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 0.8mg | 25% | |
| Calcium | 30mg | 3% | |
| Amount Per 100 g | |||
| Calories | 140.17 Kcal (587 kJ) | ||
| Calories from fat | 101.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.33g | 28% | |
|---|---|---|---|
| Cholesterol | 0mg | 0% | |
| Sodium | 34.22mg | 2% | |
| Potassium | 154.73mg | 5% | |
| Total Carbs | 9.42g | 5% | |
| Sugars | 6.99g | 45% | |
| Dietary Fiber | 1.4g | 9% | |
| Protein | 0.47g | 2% | |
| Vitamin C | 2.9mg | 8% | |
| Vitamin A | 0.5mg | 25% | |
| Calcium | 18.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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