Pickled Carrot Salad - cooking recipe

Ingredients

1 lb carrot, julienned
1/2 cup vegetable oil
1/2 cup vinegar
1/3 cup water
1 tablespoon sugar
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon dry mustard

Preparation

The original recipe says to cook the carrots in a small amount of water until crisp/tender and drain. Sometimes I do, sometimes I don't. Depends on how crunchy you like your salad.
Place carrots in a serving dish.
Combine remaining ingredients and whisk together well. Pour over carrots, cover and chill for several hours or overnight.
Be sure you serve with a slotted spoon.