Marinated Carrot Salad
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
Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftovers in an airtight container in the refrigerator.
This salad is best served chilled directly from the refrigerator.
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