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4.50 from 55 votes

Marinated 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 so many for summer BBQ.
Prep Time10 minutes
Cook Time10 minutes
Additional Time12 hours
Total Time12 hours 20 minutes
Course: Salads
Cuisine: American
Keyword: bbq, carrots, gatherings, make ahead, marinated, portable, salad
Calories: 305kcal
Author: Tara Noland

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.

Notes

This recipe will last up to 2 weeks in the fridge if sealed tightly. It is a great portable recipe for any gathering.

Nutrition

Serving: 1 | Calories: 305kcal | Carbohydrates: 53g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Sodium: 337mg | Fiber: 12g | Sugar: 32g