Pickled Carrot Salad

Pickled Carrot Salad

"'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.'"
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Ingredients

20 m servings
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Original recipe yields 4 servings

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Directions

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  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.

Reviews

12
  1. 19 Ratings

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Most helpful positive review

My husband and his brothers declared this to be identical to his grandmother's Copper Penny Salad, which they all loved. I made the dressing as written, but cut the carrots into rounds instead o...

Most helpful critical review

The recipe calls for way too much salad oil. The carrot sticks felt oily in the mouth. I washed them off before serving, and we really enjoyed them. I will make this again, but next time, I'm re...

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My husband and his brothers declared this to be identical to his grandmother's Copper Penny Salad, which they all loved. I made the dressing as written, but cut the carrots into rounds instead o...

This is a great carrot salad recipe!! It is very important to let the carrots sit and marinate for the whole time in order to absorb the flavors and it is well worth it! My husband and I love i...

Very good! My husband, a veggie hater, loved it, and had seconds. Used apple cider vinegar and olive oil and cut the carrots into coins.

The recipe calls for way too much salad oil. The carrot sticks felt oily in the mouth. I washed them off before serving, and we really enjoyed them. I will make this again, but next time, I'm re...

Excellant recipe - and I don't usually like carrots. Because these aren't cooked until mushy and are covered in flavor, really tasty. I used the wavy cut carrot coins instead of sticks.

This is a great salad (and a great way to use up a bumper carrot harvest...). The carrots soak in a viniagrette-like dressing which gives them great flavor. Next time I'll cut back on the garlic...

Awesome had to make a second batch the following day. Only the second time I did cut back on the oil. My family said they were great just a little oily

Delicious! Will make again.

Great recipe! Only 4 stars because I cut back on the amount of oil used. Kids and adults both enjoyed

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