Carrot Salad

Name: Carrot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. vinegar; 1/2 c. sugar; 1 tsp. salt; 1 tsp. pepper; 1 tsp. Worcestershire; 1/2 c. salad oil; 1 (10 oz.) can tomato soup; 5 c. sliced, cooked carrots or you can use frozen, thawed; 2 c. sliced green peppers; 2 large onions, cut as for rings

Eats Now Editorial Team · 573 kcal · Salads

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Carrot Salad – a delicious recipe with vinegar, sugar, salt, pepper, Worcestershire, salad oil. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1/2 c. vinegar
1/2 c. sugar
1 tsp. salt
1 tsp. pepper
1 tsp. Worcestershire
1/2 c. salad oil
1 (10 oz.) can tomato soup
5 c. sliced, cooked carrots or you can use frozen, thawed
2 c. sliced green peppers
2 large onions, cut as for rings

1
Combine the first 7 ingredients.
2
Pour mixture over the carrots, green peppers and onions.
3
Let set at least 24 hours in refrigerator before serving.
4
Keeps up to 6 weeks in refrigerator.

573

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: 1/2 c. vinegar, 1/2 c. sugar, 1 tsp. salt, 1 tsp. pepper, 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
573 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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