![](https://cdn.statically.io/img/www.allrecipes.com/thmb/ahROKQRMC7AE5ox1-2GAc425TrQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/995636-6653251798ba4bd2be5c3a73f3aaa47d.jpg)
Ingredients
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2 pounds carrots, sliced
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1 small onion, thinly sliced
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1 small green bell pepper, cut into thin strips
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½ cup vegetable oil
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½ cup white sugar
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¼ cup distilled white vinegar
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2 teaspoons almond extract
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1 teaspoon dried basil
Directions
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In a medium saucepan with enough water to cover, boil carrots until tender but crisp. Remove from heat, drain, and place in a medium bowl with onion and pepper.
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In a medium saucepan over medium heat, blend oil, sugar, vinegar, almond extract and basil. Cook and stir until sugar is dissolved.
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Pour the oil mixture over the carrot mixture. Cover, and chill in the refrigerator 8 hours or overnight before serving cold.
Nutrition Facts (per serving)
145 | Calories |
9g | Fat |
15g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 145 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 2g | 8% |
Sodium 44mg | 2% |
Total Carbohydrate 15g | 6% |
Dietary Fiber 3g | 9% |
Total Sugars 11g | |
Protein 1g | 1% |
Vitamin C 8mg | 9% |
Calcium 27mg | 2% |
Iron 0mg | 2% |
Potassium 200mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.