Marinated Carrot Salad

Marinated Carrot Salad

18
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"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

4 h 30 m servings 166 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

18
  1. 21 Ratings

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Most helpful positive review

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

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.

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.

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 di...

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!

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...

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 oni...

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.

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.

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.

Delicious. I cook the carrots only 2 minutes, so they are tender/crisp. Sliced radishes are also good in this. I substitute an 8 oz. can of tomato sauce for the soup. The marinade makes a gr...