3 cups water
2 carrots, cut in half
1 medium onion, cut into 1/2 inch strips
1/2 teaspoon salt
4 tablespoons sesame seeds
1/4 cup olive oil
2 tablespoons mayonnaise
2 tablespoons dried basil
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dry bread crumbs
1 tablespoon soy sauce
1/2 teaspoon Worcestershire sauce
2 tablespoons olive oil
2 jalapeno fin chillies, cut in half
In a saucepan, bring water, carrots, onion and salt to a boil. Reduce temperature and cover. Simmer 10 minutes. Stir in sesame seeds, oil, mayonnaise, basil, oregano and basil. Cover and refrigerate.
Cook sauce over medium heat for 3 to 5 minutes, stirring occasionally. Pour sauce over salad and stir to coat. Serve at room temperature.
In a large bowl, combine sesame seeds, olive oil, mayonnaise, basil, oregano and basil. Cover and refrigerate for at least 1 hour, if not overnight. Sprinkle wine over salad mixture.