Marinated Carrot Salad Recipe - Allrecipes.com
Marinated Carrot Salad Recipe
  • READY IN 4+ hrs

Marinated Carrot Salad

Recipe by  

"This is a nice change from the ordinary vegetable salads to accompany a turkey or ham dinner. The dressing on this salad makes a delicious marinade for broiled or grilled meats."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    4 hrs 30 mins

Directions

  1. Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
  2. In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.
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Reviews More Reviews

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.

 
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.

 
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!

 
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!

 
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!

 
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.

 
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.

 
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.

 

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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.

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