Carrot Salad

Name: Carrot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. carrots, sliced, cooked and cooled; 1 c. sugar; 3/4 c. vinegar; 1/2 c. salad oil; 1 can tomato soup; 1 medium onion, chopped fine; 1 medium bell pepper, chopped; 1 tsp. Worcestershire sauce; 1 tsp. mustard (prepared); pepper to taste

Eats Now Editorial Team · 632 kcal · Salads

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Carrot Salad – a delicious recipe with carrots, sugar, vinegar, salad oil, tomato soup, onion. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

2 lb. carrots, sliced, cooked and cooled
1 c. sugar
3/4 c. vinegar
1/2 c. salad oil
1 can tomato soup
1 medium onion, chopped fine
1 medium bell pepper, chopped
1 tsp. Worcestershire sauce
1 tsp. mustard (prepared)
pepper to taste

1
Let carrots set overnight in mixture of remaining ingredients (mixture does not have to be cooked); dissolve sugar in vinegar, oil and tomato soup and add other ingredients.
2
Use Pyrex bowl. Serves about 20.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lb. carrots, sliced, cooked and cooled, 1 c. sugar, 3/4 c. vinegar, 1/2 c. salad oil, and more.

Yes, Carrot Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
632 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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