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 minutesmins
Cook Time10 minutesmins
Additional Time12 hourshrs
Total Time12 hourshrs20 minutesmins
Course: Salads
Cuisine: American
Keyword: bbq, carrots, gatherings, make ahead, marinated, portable, salad
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.