PICKLED CARROT SALAD
"Years ago, we enjoyed chilled pickled carrots in a restaurant," recalls Pat Walter of Pine Island, Minnesota. "They were so good I hunted through my cookbooks until I found a similar recipe. It's a refreshing change from traditional picnic fare."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender; drain , Transfer to a serving dish. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over carrots; toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 309 calories, Fat 28g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 630mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 4g fiber), Protein 1g protein.
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Kyeremaa Comfort
[email protected]This is the best pickled carrot salad I've ever had! The carrots are so crispy and the dressing is perfectly tangy. I will definitely be making this again and again.
Gomez
[email protected]This salad is a great make-ahead dish. I usually make it a day ahead of time so that the flavors have a chance to meld together.
Cloudus marson
[email protected]I love the versatility of this salad. I've served it as a side dish, a snack, and even as a topping for tacos. It's always a hit!
Mehmood Faysal
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a low-calorie and low-carb dish, so it's perfect for those who are watching their weight.
isaac mwangi
[email protected]I'm not a big fan of carrots, but I loved this salad! The pickling process really mellowed out the flavor of the carrots and made them really enjoyable.
Marin Rockford
[email protected]This salad is so easy to make. I just threw everything in a jar and let it sit for a few hours. It was ready to eat by dinnertime.
Ali Msheik
[email protected]I added a bit of chopped red onion to my salad for an extra pop of flavor. It was delicious!
Rizwana Rasheed
[email protected]This salad is the perfect balance of sweet and sour. I love the way the vinegar cuts through the sweetness of the carrots.
Lukholo Madyibi
[email protected]I love the bright color of this salad. It's so inviting and makes me want to eat it right away.
Esa Williams
[email protected]This salad is a great way to use up leftover carrots. It's also a healthy and delicious side dish that can be enjoyed all year round.
Md Noyon Ahemed
[email protected]I'm not usually a fan of pickled vegetables, but this salad changed my mind! The carrots are perfectly tangy and sweet, and the dressing is delicious. I'll definitely be making this again.
4 All
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love the way the carrots stay crunchy, even after they've been pickled. The dressing is also really versatile - I've used it on other salads and even as a marinade for grilled chicken.
Mohammod Rafi
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved the unique flavor combination of the carrots, vinegar, and spices. It's a great make-ahead dish, too, which is always a bonus.
Lovely Girl
[email protected]This pickled carrot salad is a delightful and refreshing side dish that adds a pop of color and flavor to any meal. The carrots are perfectly crunchy and the dressing is tangy and flavorful, with just the right amount of sweetness. I will definitely