Cold Carrot Salad

Name: Cold Carrot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. carrots, cooked and diced; 1 can tomato soup; 3/4 c. sugar; 1/2 c. vinegar; dash of pepper; 1/4 tsp. mustard; 1/2 c. salad oil; 1 medium bell pepper; 1 medium onion; 1 tsp. Worcestershire sauce

Eats Now Editorial Team · 571 kcal · Salads

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Cold Carrot Salad – a delicious recipe with carrots, tomato soup, sugar, vinegar, pepper, mustard. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

2 lb. carrots, cooked and diced
1 can tomato soup
3/4 c. sugar
1/2 c. vinegar
dash of pepper
1/4 tsp. mustard
1/2 c. salad oil
1 medium bell pepper
1 medium onion
1 tsp. Worcestershire sauce

1
Cook and dice carrots; set aside.
2
Combine all other ingredients.
3
Pour over carrots.
4
Refrigerate for 4 hours.
5
Serve. Lasts in refrigerator at least 4 weeks.

571

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, cooked and diced, 1 can tomato soup, 3/4 c. sugar, 1/2 c. vinegar, and more.

Yes, Cold 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
571 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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