Best 7 Marinated Carrot Salad Recipes

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**Marinated Carrot Salad: A Refreshing and Colorful Side Dish**

Marinated carrot salad is a delightful and vibrant side dish that adds a refreshing crunch and burst of flavor to any meal. Made with simple ingredients like carrots, vinegar, oil, and herbs, this salad is a healthy and versatile dish that can be enjoyed as an appetizer, side dish, or even as a light lunch. The tangy marinade tenderizes the carrots and infuses them with a delightful blend of flavors, while the addition of fresh herbs like parsley, cilantro, or mint adds a layer of freshness and aroma. This recipe is easy to make and can be customized to your liking by adjusting the amount of vinegar, oil, and herbs used. It's a perfect dish for potlucks, picnics, or backyard barbecues, and a great way to add a pop of color and nutrition to your meals. So, gather your ingredients and let's create a delicious marinated carrot salad that will tantalize your taste buds!

Let's cook with our recipes!

MARINATED CARROT SALAD



Marinated Carrot Salad image

This is a nice change from the ordinary vegetable salads to accompany a turkey or ham dinner. The dressing on this salad makes a delicious marinade for broiled or grilled meats.

Provided by TIA_DAWN

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 4h30m

Yield 8

Number Of Ingredients 10

2 pounds carrots, sliced
1 (10.75 ounce) can condensed tomato soup
¼ cup white sugar
½ cup white vinegar
¼ cup canola oil
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
½ cup chopped celery
½ cup chopped green onion
1 green bell pepper, seeded and cut into strips

Steps:

  • Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
  • In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.

Nutrition Facts : Calories 165.6 calories, Carbohydrate 23.7 g, Fat 7.9 g, Fiber 3.8 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 303.9 mg, Sugar 15 g

AUNT DOROTHY'S MARINATED CARROT SALAD



Aunt Dorothy's Marinated Carrot Salad image

This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce.

Provided by Scott

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time P1DT35m

Yield 12

Number Of Ingredients 12

2 pounds carrots, peeled and sliced into rounds
1 (10.75 ounce) can condensed tomato soup
1 cup white sugar
1 cup vegetable oil
¾ cup white vinegar
½ teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon mustard powder
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 large onion, chopped

Steps:

  • Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
  • In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
  • In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.

Nutrition Facts : Calories 284 calories, Carbohydrate 29.3 g, Fat 18.9 g, Fiber 3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 379.7 mg, Sugar 22.8 g

MARINATED CAULIFLOWER AND CARROT SALAD



Marinated Cauliflower and Carrot Salad image

This recipe, as is, comes from Taste of Home Best Holiday Recipes, 2008. Preparation time does not include the 8 hours need to marinate!

Provided by Sydney Mike

Categories     Cauliflower

Time 10m

Yield 12 serving(s)

Number Of Ingredients 11

1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons water
5 cups cauliflower florets, fresh
1 bay leaf
1 garlic clove, minced
1/2 teaspoon lemon pepper
1/2 cup carrot, shredded
1/4 cup red onion, chopped
1/4 cup fresh parsley, minced
1/4 teaspoon dried basil

Steps:

  • In small saucepan, bring vinegar, oil & water just to a boil.
  • Meanwhile, place cauliflower, bay leaf, garlic & lemon pepper in large heat-proof bowl.
  • Add hot oil mixture to cauliflower mixture, then toss to combine.
  • Cover & refrigerate at least 6 hours or overnight, stirring occasionally.
  • Add carrot, onion, parsley & basil, then toss to coat.
  • Cover & refrigerate another 2 hours.
  • Before serving, discard bay leaf.

Nutrition Facts : Calories 56.3, Fat 4.7, SaturatedFat 0.7, Sodium 18.5, Carbohydrate 3.2, Fiber 1.1, Sugar 1.3, Protein 1

MARINATED BROCCOLI AND CARROT SALAD



Marinated Broccoli and Carrot Salad image

It's easy to eat your veggies when crisp-tender broccoli and carrots are topped with bottled Italian dressing.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 2

Number Of Ingredients 5

1 1/2 cups broccoli flowerets
1/4 cup sliced carrot
1 medium green onion, sliced (1 tablespoon)
3 tablespoons low-fat Italian dressing
2 lettuce leaves

Steps:

  • In 1 1/2-quart saucepan, heat 1 inch water to boiling. Add broccoli, carrot and onion. Cover and heat to boiling; reduce heat. Boil 10 to 12 minutes or until broccoli is crisp-tender; drain.
  • Toss vegetables with dressing. Cover and refrigerate about 1 hour or until chilled. Serve on lettuce leaves.

Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g

MARINATED CARROT SALAD



Marinated Carrot Salad image

This is a quick and easy salad to put together. Perfect for company. Very tasty too. From BC's Working Woman's Cookbook--one of my favourites. NOTE: needs to be prepared at least 8 hours before serving. Cooking time is chilling time.

Provided by Diana 2

Categories     Onions

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 6

1/2 cup French dressing
1 teaspoon yellow mustard
1/4 teaspoon Worcestershire sauce
2 cups baby carrots, canned
1/2 cup green pepper, diced
1 small onion, sliced into rings

Steps:

  • Mix the French dressing, mustard and Worcestershire sauce in a large bowl.
  • Add the carrots, green peppers and onion slices; mix well.
  • Cover and chill for at least 8 hours.

COPPER PENNIES CARROT (MARINATED CARROT SALAD) RECIPE - (4/5)



COPPER PENNIES CARROT (Marinated Carrot Salad) Recipe - (4/5) image

Provided by carvalhohm

Number Of Ingredients 5

10 medium, peeled carrots into paper thin circles
Equal parts bottled Italian Dressing and Catalina Dressing
4 green onions
A few tablespoons of bottled Open Pit BBQ Sauce
A dash or two of Tabasco Sauce

Steps:

  • Slice carrots into paper thin circles. Dump into enough lightly salted boiling water so that the carrots are completely submerged in it. Bring to boil, boiling briskly for 5 minutes. Dump into a colander to drain well. Place carrot slices in an accommodating refrigerator container and submerge them in equal parts bottled Italian Dressing and Catalina Dressing. Scissor-snip about green onions into bits and toss them in with the carrot mixture. If you don't like the mildness of the dressing, you can always pour in bottled Open Pit BBQ Sauce according to taste and spike it up even more so, with Tabasco Sauce. Cover and refrigerate this mixture for 24 hours before serving. Serves 6 to 8. Refrigerate leftover salad covered tightly, to serve within 4 or 5 days. or 5 days.

MARINATED CARROT SALAD



MARINATED CARROT SALAD image

Categories     Salad     Vegetable     Side     Marinate

Yield 10 servings

Number Of Ingredients 9

2 pounds of carrot slliced into coins.
1 onion sliced thin
2 green peppers sliced thin
1/2 cup sugar
1/2 cup canola oil
1/2 cup vinegar
1 tsp mustard
1cup tomato soup
salt and pepper

Steps:

  • 1) Slightly cook carrots 2) Combine all other ingredients in a bowl with carrots and refrigerate at least 5 hours or overnight This will keep in the fridge for weeks.

Tips:

  • Choose fresh, tender carrots: Look for carrots that are firm, smooth, and brightly colored. Avoid carrots that are limp, wrinkled, or have brown spots.
  • Use a variety of colors: For a more visually appealing salad, use a mix of different colored carrots, such as orange, white, purple, and yellow.
  • Slice the carrots thinly: This will help them absorb the marinade more evenly.
  • Make the marinade ahead of time: The marinade will develop more flavor if you let it sit for at least 30 minutes before using it.
  • Use a flavorful oil: Olive oil, avocado oil, or walnut oil are all good choices for the marinade.
  • Add some herbs and spices: Dried or fresh herbs, such as parsley, cilantro, dill, or thyme, can add a nice flavor to the marinade.
  • Don't overcook the carrots: The carrots should be crisp-tender, not mushy.
  • Serve the salad chilled: This will help the flavors to meld together.

Conclusion:

Marinated carrot salad is a refreshing and flavorful dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. With its bright colors and delicious flavors, this salad is sure to be a hit at your next party or potluck.

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