Tangy Carrot Salad recipe

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Ingredients

4 cups sliced carrots (1/8-inch thick)
4 cups diced carrot
1 Spanish onion, sliced paper thin
1 green bell pepper, cut into thin strips
1 (10.75 ounce) can condensed tomato soup with basil and oregano
¾ cup white vinegar
½ cup vegetable oil
⅓ cup white sugar
1 teaspoon prepared yellow mustard
½ teaspoon salt

Nutrition Info

241 calories
carbohydrate: 27.8 g
cholesterol: : -
fat: 14.6 g
fiber: 4.3 g
protein: 2.1 g
saturatedFat: 2.3 g
servingSize: -
sodium: 453.2 mg
sugar: 18 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine sliced carrots and diced carrots in a large pot. Pour enough water into pot to just cover the carrots, bring to a boil and cook until tender, about 8 minutes. Drain water completely from carrots. Transfer drained carrots to a large bowl.

  2. Gently toss Spanish onion and green bell pepper together with carrots.

  3. Whisk tomato soup, white vinegar, vegetable oil, sugar, mustard, and salt together in a bowl until the oil is completely integrated.

  4. Drizzle tomato soup mixture over carrot mixture, gently toss to coat entirely.

Recipe Yield

8 servings

Recipe Note

A tangy and delicious cold carrot salad. Store in covered container in fridge for up to 1 week.

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