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, sliced; 1 can tomato soup; 1/2 c. vegetable oil; 3/4 c. sugar; 3/4 c. vinegar; 1 tsp. prepared mustard; 1 tsp. Worcestershire sauce; pinch of salt and pepper; green pepper strips; onions, sliced

Eats Now Editorial Team · 560 kcal · Salads

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

Serves 4 Salads

Servings: persons

2 lb. carrots, sliced
1 can tomato soup
1/2 c. vegetable oil
3/4 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
pinch of salt and pepper
green pepper strips
onions, sliced

1
Cook carrots to medium done, rinse in ice water.
2
Put carrots, green pepper strips and sliced onions in a bowl.
3
Boil soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper. After completely boiled, pour over carrots, peppers and onion. Keeps in refrigerator for 3 weeks.

560

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, 1 can tomato soup, 1/2 c. vegetable oil, 3/4 c. sugar, 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
560 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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