HANNERIE VISSER

We only made this on really special occasions like Christmas or when my parents invited a lot of friends for a braai. As this is quite easy to make, this was one of the first dishes I was allowed to help with and make on my own from start to finish. When we made this, I always felt really fancy.

INGREDIENTS

For the salad

• 1kg carrots
• 3 onions
• 3 green peppers
  

For the sauce

• 250 ml water
• 1 packet of cream of tomato soup
• 200 ml white wine vinegar
• 250 ml sugar
• 125 ml oil
• 1 T Worcester sauce
• 1 t Dijon mustard
  

METHOD

• Cut the carrots into rings and boil for 10 minutes with a pinch of salt. Cut onion into rings and boil with carrots for the last 5 minutes.
• Dice the green peppers and add to the carrots and onions once drained. Use a glass or ceramic bowl (a stainless steel bowl will cause a reaction because of the acidity in the sauce)
• For the sauce: add all the ingredients in a saucepan and boil for about 5 minutes.
• Pour the hot sauce over the vegetables and leave in the fridge for at least one day.
• ‍This recipe first appeared in issue 2 of Studio H’s food zine, CHIPS!
• Photo: Alix-Rose Cowie