Marinated Carrot Salad

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.

What is in a Marinated Salad?

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!!

Pin it HERE!!

Pin it HERE!!

Marinated Carrot Salad

Tara Noland

I am going to be getting nostalgic about this recipe. This Marinated Carrot Salad was one that my mom and grandma would make all the time. I remember seeing jars of it in the refrigerator. It lasts quite a few days/weeks, and it was always a recurring recipe every summer. Do you remember this recipe from your childhood?

4.50 from 56 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Additional Time 12 hours hrs

Total Time 12 hours hrs 20 minutes mins

Course Salads

Cuisine American

Servings 12 servings

Calories 178 kcal

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.

Equipment

Stainless Steel X-Large Serving Spoons (2-Pack), Serving Utensil, Buffet & Banquet Style Serving Spoons-(2 Spoons)

HIC Wavy Crinkle Cutting Tool Serrator Salad Chopping Knife and Vegetable French Fry Slicer, Steel Blade, 7.25-Inches x 5-Inches

ZONEYILA 0524 Porcelain Serving Oval Bowls 1.1 quart/40 oz-Salad/Pasta Dishes Set, 2 Packs, White, Stackable

Video

Notes

See the post for additional information, photos and tips. 

Nutrition

Serving: 1Calories: 178kcalCarbohydrates: 23gProtein: 1gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gSodium: 48mgPotassium: 206mgFiber: 2gSugar: 20gVitamin A: 8947IUVitamin C: 12mgCalcium: 23mgIron: 0.3mg

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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