Quick Carrot Salad Recipe

Name: Quick Carrot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup red wine vinegar; 1 tablespoon sugar; 1 teaspoon salt; 1/3 cup olive oil; 1/3 cup canola oil; 1 tablespoon spicy brown mustard; 1/4 teaspoon fresh ground black pepper; 4 carrots, peeled and grated; 1 medium red onion, thinly sliced; 3 tablespoons Dressing; Salt and freshly ground black pepper

Servings: persons

1/3 cup red wine vinegar
1 tablespoon sugar
1 teaspoon salt
1/3 cup olive oil
1/3 cup canola oil
1 tablespoon spicy brown mustard
1/4 teaspoon fresh ground black pepper
4 carrots, peeled and grated
1 medium red onion, thinly sliced
3 tablespoons Dressing
Salt and freshly ground black pepper

1
In a glass jar with a tight fitting lid combine the vinegar, sugar and salt.
2
Screw on lid and shake vigorously until the salt and sugar has dissolved.
3
Add the remaining dressing ingredients and shake vigorously until emulsified.
4
Dressing will last up to 3 weeks in the refrigerator.
5
In a medium serving bowl, combine the carrots, onion, and dressing; toss to coat.
6
Taste and season with salt and pepper, if needed.

423

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

You need 11 ingredients. The key ingredients include: 1/3 cup red wine vinegar, 1 tablespoon sugar, 1 teaspoon salt, 1/3 cup olive oil, and more.

Yes, Quick 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 Carrot Salad

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