Cooked Carrot Salad

A vibrant mix of carrots, onions, celery, and peppers tossed in a tangy Jok’n’Al Tomato Ketchup dressing — light, zesty, and full of flavor.

8 Servings

• 5 cups grated carrot, blanched in boiling water 1 minute, then drained
• 2 onions finely chopped
• ½ cup chopped celery
• ½ cup chopped green pepper
• 1 teaspoon mustard
• ½ cup vinegar
• 2 tablespoons granular SPLENDAâ sweetener or sugar
• ½ cup Jok’n’Al Tomato Ketchup
• freshly ground black pepper

🍳 Method:

1. Combine ketchup, mustard, vinegar, SPLENDAâ and season with pepper.
2. Add prepared vegetables.
3. Best served at room temperature.