Aunt Dorothy's Marinated Carrot Salad Recipe - Allrecipes.com
Aunt Dorothy's Marinated Carrot Salad Recipe
  • READY IN 1+ days

Aunt Dorothy's Marinated Carrot Salad

Recipe by  

"This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
ADVERTISEMENT

Directions

  1. Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
  2. In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
  3. In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.
Kitchen-Friendly View
  • PREP 1 day
  • COOK 35 mins
  • READY IN 1 day 35 mins
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Apr 09, 2007

This was simply fantastic. Followed the recipe ingredients and preparation exactly- just changed to all green peppers- and used whole baby carrots. One tip that really helped with the presentation: Marinate in the delicious sauce for 24 hrs- then drain them before serving. They will retain the yummy flavoring but won't be swimming in the sauce. Looks more like a carrot salad. Ideal for a picnic or buffet table. Even my picky kids loved this!! I have added this to my favorites!! Thanks for the recipe!

 
Most Helpful Critical Review
Feb 26, 2009

This was not a big hit in our home. I tried it because I had a two pound bag of Carrots and the Tomato Soup on hand. The five star rating and many excellent reviews prompted me to give it a whirl. It may be better in the summer along with a picnic or cookout but it didn't entice us in the middle of the Winter. I did use whole baby carrots which I do agree make a better presentation. I marinated it overnight and it did blend all the flavors but had a bit too much vinegar for my taste. I like the idea of a Tomato flavor on the Carrots but I just do not like using canned soup in almost any recipe.

 
Dec 02, 2005

This also is a family favorite of mine. This is the dish I bring every Christmas for family gatherings.The only thing I do different is put the soup 1/2c oil,1/4c vin.3/4c.sugar no cayenne,(1 tsp. worcestershire) into a pot on stove and heat on med.until well blended, and sugar melts.I also prefer my veggies just lightly sauted,and I also add mushrooms.

 
Jun 02, 2009

This was very tasty and simple to make. I didn't have tomato soup, so I substituted French dressing and omitted the oil. Turned out great!

 
May 04, 2009

I love this dish!! Rich, robust flavor, and the longer it lasts, the better it tastes! I prefer not to blend the dressing, though, but to just whisk the ingredients. When blended the dressing is a pale orange, like bottled french dressing. I prefer to have the deeper red hue to my dressing. No difference in taste, just appearance. Love this recipe!

 
Mar 29, 2007

Fabulous!! WE love it!! Everyone who ever made a carrot salad needs to make this one. Very Yummy! Thanks for this one.

 
Nov 09, 2009

Since just for me, I cut the recipe in half. Instead o soup, I used 2 T. tomato paste and pinch of clove. Used 1/4 c. sugar (and still maybe a little too sweet), 1/4 c. oil (plenty or me). YUMMMM!

 
Sep 03, 2009

This was very good. I followed the recipe exactly - EXCEPT - I forgot to pre-cook the carrots and didn't remember until it was all assembled except for the peppers. So I put it in a covered pot, brought it to the boil, turned off the stove and let it cool, then I added the peppers and onions and refrigerated it all. For serving, I drained the excess liquid off the salad. Everyone enjoyed it although they were certainly surprised at the flavor. Could easily serve at least 12 people.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 284 kcal
  • 14%
  • Carbohydrates
  • 29.3 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 18.9 g
  • 29%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 380 mg
  • 15%

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

See More
 
ADVERTISEMENT
Go Pro!

In Season

 Quick & Easy Grilling
Quick & Easy Grilling

Easy weeknight dinners, ready in a flash.

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Black Lemon Chicken Salad

Here’s a simple roast chicken dish that’s bursting with flavor.

How to Make Spicy Corn Salad

Corn, sweet onions, and jalapenos combine into a spicy summer salad.

Chef John's Shaved Asparagus Salad

Fried pastrami strips and a simple mustard dressing are perfect with asparagus.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States