Marinated Carrot Salad Recipe

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Most Helpful Positive Review

Jan 28, 2003

EXCELLENT, EXCELLENT! We grow mini carrots and I have always looked for a good carrot salad for those hot summer days. Very tasty and eye appealing.

—HARVSKY

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Most Helpful Critical Review

Sep 11, 2003

I found this recipe to be quite tangy due to the amount of vinegar. My children did not like it at all. When presenting it wasn't very eye appealing.

—KIM WHITTAKER

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20 Ratings

Jun 25, 2003

This is a great carry in dish for pot lucks. Not only can you make it a few days prior to the carry-in, everybody loves it and wants the resipe. Plus, you don't have to worry about duplicate dishes!

—IVORY9

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Jan 21, 2008

This salad is the best. I left out the celery and have often used a regular onion instead of green onions (which my local grocery store never has in stock!). Yummy Yummy!

—GINTREE7

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Sep 03, 2006

I wasn't too sure about this recipe, but had a bunch of carrots that needed using up. I was really surprised how good it was! I used olive oil, a sweet/spicy mustard, and added a little more onion. Really tasty. Thanks, Dawn!

—Caroline C

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Oct 26, 2006

This is a very tasty salad. Instead of green onion, I used thinly sliced onion rings (sweet onions like Vidalia). And I left out the celery.

—chellebelle

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Nov 07, 2011

Just like what Mom used to make when I was a kid. It is always better the next day or two after the flavors meld. Awesome sour addition to meal.

—Luvinlif2k

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Sep 08, 2010

I love this recipe! The first time I had it I was probably 10 years old. A friend of my parent's had us over for dinner and this is the only thing I actually remember having that night. My mom got the recipe from her that night and we've had it ever since. Her recipe didn't have celery in it but I'm sure it's just as good. The only thing I wanted to add here is that when I make it I use 2 tablespoons of oil instead of 1/4 cup (you could probably omit it completely). Splenda works well in place of the sugar and I only use half a green bell pepper. You could even use more carrots, this makes a lot of juice for two pounds of carrots.

—Dione in RI

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Nutrition

Calories
166 kcal
8%

Carbohydrates
23.7 g
8%

Cholesterol
0 mg
0%

Fat
7.9 g
12%

Fiber
3.8 g
15%

Protein
2 g
4%

Sodium
304 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Marinated Carrot Salad

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 166
** Calories from Fat: 71

% Daily Value *
** Total Fat 7.9g 12 %
** Saturated Fat 0.7g 3 %
** Cholesterol 0mg 0 %
** Sodium 304mg 12 %
** Potassium 512mg 14 %
** Total Carbohydrates 23.7g 8 %
** Dietary Fiber 3.8g 15 %
** Protein 2g 4 %
** Sugars 15g
** Vitamin A 386 %
** Vitamin C 67 %
** Calcium 6 %
** Iron 11 %
** Thiamin 15 %
** Niacin 15 %
** Vitamin B6 15 %
** Magnesium 7 %
** Folate 19 %

* 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.