Marinated Carrot Salad

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large, non-reactive bowl, combine the drained canned carrots, diced yellow onion, diced celery, and diced green bell pepper.

   Ongeveer 14 min

   Tip van de kok: 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. 2

   In a small saucepan, whisk together the canned tomato soup, white sugar, and white vinegar.

   Ongeveer 1 min

   Tip van de kok: Check the label on your canned tomato soup if you need this recipe to be gluten-free, as some brands contain wheat.

3. 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.

   Ongeveer 4 min

   Tip van de kok: Heating the marinade helps the sugar dissolve and melds the flavors more effectively.

4. 4

   Pour the warm marinade over the vegetables in the bowl and stir gently until everything is evenly coated.

   Ongeveer 1 min

5. 5

   Cover the bowl and transfer it to the refrigerator to marinate for at least 8 hours, or preferably overnight.

   Tip van de kok: This extended resting time is crucial for the vegetables to absorb the flavor of the dressing and for the salad to chill properly.