Side DishSalad

Marinated Carrot Salad

Name: Marinated Carrot Salad
Prep time: 15 min
Cook time: 5 min
Total time: 8 h 20 min
Yield: 4 servings
Cuisine: american
Ingredients: 250 g canned carrot sliced, drained; 75 g yellow onion finely diced; 60 g celery finely diced; 75 g green bell pepper finely diced; 305 g canned tomato soup condensed; 1.5 tbsp white vinegar; 50 g white sugar

This classic make-ahead salad features crisp vegetables in a sweet and tangy tomato-based marinade. It's an easy side dish that improves a day after it's made, perfect for picnics and potlucks. The recipe uses canned carrots and tomato soup for ultimate convenience.

An original recipe by Forkin

Total time: 8 hr 20 min
Serves: 4
Difficulty: Easy
Per serving: 128 kcal

VegetarianGluten-free

Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gcanned carrot, sliced, drained
75 gyellow onion, finely diced
60 gcelery, finely diced
75 ggreen bell pepper, finely diced

Marinade

305 gcanned tomato soup, condensed
1.5 tbspwhite vinegar
50 gwhite sugar

Equipment

large bowl · small saucepan · knife · whisk · cutting board

The method

Step by step

1
In a large, non-reactive bowl, combine the drained canned carrots, diced yellow onion, diced celery, and diced green bell pepper.
About 14 min
Cook’s note: This step's duration includes time for dicing the vegetables. A glass or stainless steel bowl is best to prevent the acidic marinade from reacting with the bowl.
2
In a small saucepan, whisk together the canned tomato soup, white sugar, and white vinegar.
About 1 min
Cook’s note: Check the label on your canned tomato soup if you need this recipe to be gluten-free, as some brands contain wheat.
3
Heat the saucepan over medium-low heat, stirring occasionally, until the sugar has completely dissolved and the mixture is warm. Do not let it boil.
About 4 min
Cook’s note: Heating the marinade helps the sugar dissolve and melds the flavors more effectively.
4
Pour the warm marinade over the vegetables in the bowl and stir gently until everything is evenly coated.
About 1 min
5
Cover the bowl and transfer it to the refrigerator to marinate for at least 8 hours, or preferably overnight.
Cook’s note: This extended resting time is crucial for the vegetables to absorb the flavor of the dressing and for the salad to chill properly.

Per serving

Nutrition

59%Score

Calories: 128.2kcal
Protein: 2g
Carbs: 29.5g
Fat: 0.5g
Fibre: 2.8g
Sugar: 21.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

This salad is best served chilled directly from the refrigerator.