Marinated Carrot Salad
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?
Servings: 12 servings
Calories: 178kcal
Equipment
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.
Video
Notes
See the post for additional information, photos and tips.
Nutrition
Serving: 1 | Calories: 178kcal | Carbohydrates: 23g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 48mg | Potassium: 206mg | Fiber: 2g | Sugar: 20g | Vitamin A: 8947IU | Vitamin C: 12mg | Calcium: 23mg | Iron: 0.3mg