Include in Print View:

Carrot Salad

Carrot Salad recipe image
This classic "international" carrot salad is a nostalgic favorite known for its distinctive sweet and tangy flavor profile. Unlike typical raw salads, this dish uses canned carrots and a creamy dressing made from condensed tomato soup, sugar, and vinegar, resulting in a rich, glossy coating. The crunch of fresh onion rings and green pepper slices provides a refreshing contrast to the soft carrots. It&# 226;ÂÂs an ideal make-ahead side dish for potlucks, holiday dinners, or summer picnics, as the flavors meld beautifully when chilled overnight.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 393.6
Dietary: Gluten-free, Vegan, Vegetarian
Description
This classic "international" carrot salad is a nostalgic favorite known for its distinctive sweet and tangy flavor profile. Unlike typical raw salads, this dish uses canned carrots and a creamy dressing made from condensed tomato soup, sugar, and vinegar, resulting in a rich, glossy coating. The crunch of fresh onion rings and green pepper slices provides a refreshing contrast to the soft carrots. It&# 226;€™s an ideal make-ahead side dish for potlucks, holiday dinners, or summer picnics, as the flavors meld beautifully when chilled overnight.
Ingredients
  • 3 can Carrots, fresh sliced
  • 1 lg Onion, sliced in rings
  • 1 Green Pepper, sliced
  • 1 cup Sugar
  • 1/2 cup Vinegar
  • 1 can Tomato soup
Directions
  1. 1
    Drain the canned carrots thoroughly and place them in a large mixing bowl.
  2. 2
    Slice the onion into rings and the green pepper into thin strips, then add them to the bowl with the carrots.
  3. 3
    In a medium saucepan or large bowl, combine the sugar, vinegar, and undiluted can of tomato soup.
  4. 4
    Whisk the dressing ingredients vigorously until the sugar is completely dissolved and the mixture is smooth and glossy.
  5. 5
    Pour the dressing over the carrot and vegetable mixture, tossing gently to ensure all pieces are evenly coated.
  6. 6
    Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
  7. 7
    Stir the salad once before serving and garnish with fresh thyme if desired.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 393.6kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 215.5mg9%
Total Carbohydrate 97.5g33%
Dietary Fiber 10.5g42%
Sugars 78.3g
Protein 4.1g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: carrot salad, canned carrots, tomato soup dressing, sweet and tangy, potluck side dish, make ahead salad, vintage recipe, vegetable salad, onion rings, green pepper, chilled salad, summer picnic, holiday sides, creamy carrot salad, easy side dish
Read it online: https://www.chefs-mate.com/recipe/carrot-salad-5/