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Pickled Carrot Salad

SUBMITTED BY: Pat Walter 

"'Years ago, we enjoyed chilled pickled carrots in a restaurant,' recalls Pat Walter of Pine Island, Minnesota. 'They were so good I hunted through my cookbooks until I found a similar recipe. It's a refreshing change from traditional picnic fare.'"
RECIPE RATING:
This recipe has been rated 9 times with an average star rating of 4.8
Read Reviews (5)
PREP TIME  20 Min
READY IN  20 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 pound julienned carrots
  • 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 pepper
  • 1/2 teaspoon ground mustard

DIRECTIONS

  1. In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Transfer to a serving dish. Combine remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over carrots; cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed on Oct. 13, 2007 by Mom of 4 
My husband and his brothers declared this to be identical to his grandmother's Copper Penny... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed on Jun. 9, 2008 by mlc 
This is a great carrot salad recipe!! It is very important to let the carrots sit and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed on Apr. 30, 2009 by Kay 
Very good! My husband, a veggie hater, loved it, and had seconds. Used apple cider vinegar... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed on Sep. 27, 2008 by rdisabelle 
Delicious! Will make again. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed on Sep. 21, 2008 by Connie 
This is a great salad (and a great way to use up a bumper carrot harvest...). The carrots soak... MORE


 
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