Chilled Marinated Carrots
A refreshing chilled marinated carrot salad featuring crunchy carrots, fresh herbs, lemon, and oil—perfect as a light side or summer appetizer for any occasion.
Ingredients
Instructions
- Scrub carrots and peel if desired.
- Cut carrots in half crosswise, then cut into long slices.
- Cook carrots in a small amount of boiling salted water in a covered saucepan until just tender.
- Drain the carrots if necessary and let them cool.
- Combine remaining ingredients: chopped scallions, chopped parsley, salad oil, lemon juice, salt, and pepper.
- Toss the cooked carrots with the dressing mixture.
- Chill, covered, for several hours before serving.
Tips & Substitutions
For added flavor, consider using a splash of apple cider vinegar or balsamic vinegar in place of some of the lemon juice. You can substitute the fresh parsley with cilantro for a different herbaceous note. If you're short on time, pre-cut carrots can be used, but fresh ones will yield the best texture. Remember to taste and adjust seasoning before chilling.
Serving Suggestions
Serve these chilled marinated carrots as a refreshing side dish alongside grilled meats or as part of a picnic spread. They pair beautifully with Texas Two-Step Chicken Picante or can be included in a vegetable platter with dips. For a light lunch, consider adding them to a salad with greens and your favorite protein.
Storage & Reheating
Store leftover marinated carrots in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop as they sit. To serve, there's no need to reheat; they are best enjoyed chilled. If you prefer them warm, you can briefly sauté them on medium heat until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Chilled Marinated Carrots contains roughly 141 calories, with 3g protein, 23g carbohydrates, and 6g fat. It is an excellent source of vitamin A (107% of the Daily Value) and dietary fiber (27% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 623mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use baby carrots for this recipe?
Yes, baby carrots can be used as a convenient alternative. However, they may not absorb the marinade as well as fresh, whole carrots. To enhance their flavor, consider slicing them into halves or quarters before cooking.
How long should I marinate the carrots?
For the best flavor, marinate the carrots for at least 4 hours, but overnight is ideal. This allows the dressing to penetrate the carrots, resulting in a more flavorful dish. Just remember to keep them covered in the refrigerator during this time.
Is this recipe suitable for a vegan diet?
Yes, this recipe is completely vegan-friendly as it contains no animal products. The use of salad oil and fresh vegetables makes it a great option for those following vegan recipes. Feel free to experiment with different oils for varied flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).