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No Bake Soup

No Bake Soup recipe image
This creamy carrot salad is a classic chilled side dish that tastes like a rich, cold soup. Blended vegetable oil, dry mustard, and vinegar create a thick, emulsified dressing that coats tender boiled carrots perfectly. The flavor is tangy, savory, and slightly sweet, making it an excellent palate cleanser or hearty addition to a picnic spread. It improves as it sits, allowing the carrots to absorb the dressing fully. Perfect for potlucks, summer gatherings, or as a unique vegan side dish that requires no oven time, just a little patience in the fridge.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 532.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
This creamy carrot salad is a classic chilled side dish that tastes like a rich, cold soup. Blended vegetable oil, dry mustard, and vinegar create a thick, emulsified dressing that coats tender boiled carrots perfectly. The flavor is tangy, savory, and slightly sweet, making it an excellent palate cleanser or hearty addition to a picnic spread. It improves as it sits, allowing the carrots to absorb the dressing fully. Perfect for potlucks, summer gatherings, or as a unique vegan side dish that requires no oven time, just a little patience in the fridge.
Ingredients
  • 1 pound Carrots, peeled and sliced
  • 1 medium Onion, chopped
  • 1 medium Green pepper, chopped
  • 1 cup Vegetable oil
  • 1 tablespoon Sugar
  • 2 tablespoons Vinegar
  • 1 teaspoon Salt
  • 1 teaspoon Dry mustard
  • 0.5 teaspoon Ground black pepper
Directions
  1. 1
    Bring a large pot of salted water to a boil. Add the sliced carrots and boil for 5 minutes until tender-crisp.
  2. 2
    Drain the carrots and rinse with cold water to stop the cooking process. Let them cool completely.
  3. 3
    In a large serving bowl, combine the cooled carrots, chopped onion, and chopped green pepper.
  4. 4
    In a small jar or bowl, vigorously whisk together the vegetable oil, sugar, vinegar, salt, dry mustard, and ground pepper until the mixture is well-blended and slightly thickened.
  5. 5
    Pour the dressing evenly over the carrot and vegetable mixture. Toss gently to coat all ingredients thoroughly.
  6. 6
    Cover the bowl tightly with plastic wrap or a lid. Refrigerate for at least 24 hours to allow the flavors to meld and the dressing to set.

Nutrition Facts

Amount Per Serving
Calories 532.0kcal
% Daily Value *
Total Fat 60.1g93%
Saturated Fat 9.0g45%
Cholesterol 0.0mg0%
Sodium 4885.3mg204%
Total Carbohydrate 0.2g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.1g1%

* 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, chilled, mustard, vinaigrette, vegan, no-bake, picnic, side-dish, marinated, creamy, oil, vinegar, tangy, make-ahead
Read it online: https://www.chefs-mate.com/recipe/no-bake-soup/