Ingredients
1 pound carrots, julienned1/2 cup vegetable oil1/2 cup white vinegar1/3 cup water1 tablespoon sugar2 garlic cloves, minced2 teaspoons dried oregano1 teaspoon salt1/2 teaspoon pepper1/2 teaspoon ground mustard
Preparation
Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender; drain
Transfer to a serving dish. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over carrots; toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
