This Marinated Carrot Salad is a very popular recipe from the 1960s, but is still as delicious today. It has a sweet tang that so many people like. I like it when the carrots are still tender-crisp and not fully cooked.
It goes great with our Easy Moroccan Couscous, Pineapple Coleslaw, or Creamy Sugar Snap Peas with Bacon for any get-together.

This Marinated Carrot Salad is so easy to make and a great make-ahead salad, too. It loves to bathe away for hours in the yummy dressing, just waiting for you any time you want. Therefore, this makes a great salad to take to BBQs or any gatherings.
Why I Love This Recipe
- Brings back memories for me
- Great summer recipe
- Perfect as a make-ahead salad
- Easily portable
- Love the sweet, tangy flavor
Helpful Items for the Recipe
This post contains affiliate links.
Wavy Crinkle Cutting Tool Serrator Salad Chopping Knife
Porcelain Serving Oval Bowls 1.1 quart/40 oz-Salad/Pasta Dishes Set, 2 Packs

What is in a Marinated Salad?

Recipe Ingredients
Carrots peeled and sliced – I like to slice the carrots with a wave cutter. It just makes them so much more attractive in the salad, but it is not necessary.
Green pepper sliced thinly – This adds another dimension to the salad, and I like the green pepper for color and taste.
Sweet or regular onion sliced thinly – Sweet onion is a nice choice for this salad, but a regular onion works great here too.
Dressing
Canola oil – This is a nice light oil and works well with the other ingredients.
White vinegar – This balances the sweetness with all the other ingredients.
Sugar – This adds the sweetness to the dressing that balances perfectly with the vinegar.
Condensed Tomato Soup – You are asking soup? Yes, this is like the secret ingredient and really makes the dressing special.
Yellow mustard – Yellow mustard is just perfect in this dressing; you don’t need the sharpness of Dijon.
Worcestershire sauce – Adds that tang and umami flavor to the salad.
Salt and pepper to taste – As always, I use Kosher and freshly grinded pepper.
How to Make a Simple Carrot Salad

This Marinated Carrot Salad is a fabulous side to go with so many mains, and it’s great for a summer gathering. It is a nostalgic recipe for me, as it was something that my mom and grandmother used to make. It is a tangy, sweet side that appeals to many for summer BBQ.


Add the carrots to a large pot and cover with water. Bring to a boil over medium high heat and cook for about 5 min. or until tender crisp. Don’t overcook so that they are falling apart. Drain the carrots and let them cool.
While the carrots cook, in a small pot, add the canola oil, vinegar, sugar, tomato soup, mustard, Worcestershire sauce and salt and pepper to taste. Bring to a boil over medium-high heat and stir to let the sugar dissolve and the ingredients meld together. Remove from heat and let cool to room temperature.


Mix the carrots, green peppers, and onions together in a container with a lid. Add the dressing and toss well. Refrigerate for at least 12 hours before serving.
Summer salads are the best!! A salad like this is great at any gathering, is completely portable and is easy to make days ahead of time.

The sunny colors are wonderful to put out on any table! It really is a welcoming salad and will be gobbled down any night of the week.

She would have this salad in a larger container if we were taking it to a party or outing. Otherwise, she would keep portions in large mason jars for different meals. The recipe I have is old, tattered, with many spills, you know then that is a well-used and loved recipe.
How to Cut Carrots for a Salad

I love using a serrated slicer for the carrots, but if you don’t have one, then a diagonal cut is also pretty, but coins will work, too.
I have included a serrated slicer in the helpful items for this recipe. It is an inexpensive utensil and works great with carrots, making them look just that little bit fancier.
Just don’t make them too thick and try to keep them uniform when slicing. The green peppers and onions add to the salad in color, texture, and taste.

Recipe Pro Tips!

How Long Does Marinated Carrot Salad last?
This recipe will last up to 2 weeks in the fridge if sealed tightly. It is a great portable recipe for any gathering.
Great make-ahead that is delicious and gives you something different to go with those yummy coleslaw, pasta salads, and potato salads.
FAQs
Carrots can be used in subtle dishes right up to robust pairings. They enhance the flavor of a meat dish also and are extremely versatile.
This salad is also vegetarian and even vegan without the Worcestershire sauce, so everyone can enjoy it. Try it at one of your summer parties or meals soon; I bet it will be a winner of a side!!

CARROTS, CARROTS AND MORE CARROTS
I love carrots, and they are a healthy vegetable too. They are versatile and can be enjoyed in so many ways. Here are some of our favorite recipes.
Pin it HERE!!

Pin it HERE!!


Marinated Carrot Salad
Ingredients
- 5-6 cups carrots peeled and sliced
- 1 medium green pepper sliced thinly
- 1 medium sweet or regular onion sliced thinly
Dressing
- 1/2 cup canola oil
- 3/4 cup white vinegar
- 1 cup sugar
- 1 can 10 oz. Condensed Tomato Soup
- 1 tsp. yellow mustard
- 1 tsp. Worcestershire sauce
- Salt and pepper to taste
Instructions
- Add the carrots to a large pot and cover with water. Bring to a boil over medium high heat and cook for about 5 min. or until tender crisp. Don’t overcook so that they are falling apart. Drain the carrots and let them cool.
- While the carrots cook, in a small pot, add the canola oil, vinegar, sugar, tomato soup, mustard, Worcestershire sauce and salt and pepper to taste. Bring to a boil over medium-high heat and stir to let the sugar dissolve and the ingredients meld together. Remove from heat and let cool to room temperature.
- Mix the carrots, green peppers, and onions together in a container with a lid. Add the dressing and toss well. Refrigerate for at least 12 hours before serving.
Comments & Reviews
Wanda says
This is an oldie, but so delicious
Have not made it in a while, but used to make it on a regular basis 30-35 years ago
Thank you so much for sharing it
Tara Noland says
You are so welcome!! Enjoy it again!!
Melissa says
A top 10 in the Kingsley (Iowa) Methodist Church Cookbook.
Tara Noland says
Ha, an oldie but a goodie!!
Lyndia Graham says
This was better than I expected it to be. I will be making it again. I used the pre-peeled mini carrots and cut them in thirds. It turned out very nice for an Easter side dish.
Tara Noland says
It is very good, glad you tried it!
Greg bynoe says
About 40 years ago I first experienced the carrot salad but we added raisins to ours and smashed garlic to the tomato soup. Absolutely delicious and have made it ever since. In a bind you can replace the sauce with Catalina salad dressing.
Tara Noland says
Yes, the dressing is like a Catalina for sure. Interesting with the raisins and garlic, I bet that is good too!! This recipe brings back memories for me.
susan says
So yummy sounding. Bless your Mom & you for this soon to be in my frig Carrot from my garden. I & son cant remember a carrot recipe using a Western Dressing. Age Im 84 & son is 51 but I have to find this as son remembers it was Mom/Mon Grand Mothers Dish. Ty and will be following you site. Susan , Mn
Tara Noland says
I hope you and your son enjoy it!! We love our carrots here!
Cheryl Stevenson says
My mom used to make this for us for Thanksgiving, absolutely loved it!! I couldn’t find her recipe so I remembered that tomato soup was in it, I googled it and yours came up & it tastes just like hers… Love, Love this recipe.
Thanks & Happy Thanksgiving 🙂
Tara Noland says
So glad you found it!! Happy Thanksgiving to you too.
Ida says
My grandmother use to make this she called them copper pennies, I loved them.
Tara Noland says
We just had them again this weekend and everyone loved them.
Wendy says
My Grandmother would make this salad but she called it Sunshine Carrots.
Tara Noland says
Good memory, love the name.
Cheryl Stevenson says
Mine as well 🙂
Annette Cail says
I found my grandmother’s recipe for “cold carrot salad” when looking for something to bring to a summer bbq pot luck. She didn’t cook the marinade, but used an “electric beater” to combine the ingredients. I prepared this her dish yesterday, found out the outdoor event has been postponed due to it being the sixth day (and the worst they say) of a heatwave. Can I freeze this for two weeks when for the day it has been rescheduled to?!?!?!?
Annette Cail says
If so, what is the best way to thaw this “cold salad”
Tara Noland says
Hi Annette, sorry your event was canceled. I would not recommend freezing this as it won’t be as good at all I fear.
Annette Cail says
Thanks for the advice, I live in a condo and share it with my neighbors!
Tara Noland says
My mom would give it to neighbors in mason jars as a little summer treat too.