Ingredients
3/4 cup sugar3/4 cup canola oil1/4 cup vinegar1/2 teaspoon salt1/8 teaspoon pepper4 medium Vidalia or sweet onions, sliced2 medium carrots, thinly sliced
Preparation
In a large salad bowl, combine first five ingredients. Add onions and carrots; toss to coat. Cover and refrigerate 24 hours, stirring occasionally.
