Cold Carrot Salad
A refreshing cold carrot salad with a tangy tomato and vinegar dressing, sweetened with sugar and enhanced by mustard and Worcestershire sauce—perfect for summer gatherings.
Ingredients
Instructions
- Cook and dice the carrots; set aside.
- Combine tomato soup, sugar, vinegar, pepper, mustard, Worcestershire sauce, and salad oil in a bowl.
- Pour the dressing over the cooked carrots.
- Refrigerate for at least 4 hours to allow flavors to meld.
- Serve chilled.
Tips & Substitutions
For a touch of freshness, consider adding chopped fresh herbs like parsley or cilantro to the salad. If you prefer a sweeter dressing, increase the sugar slightly or use honey as a substitute. For a tangy twist, experiment with apple cider vinegar instead of regular vinegar. This dish can be made vegan by ensuring the Worcestershire sauce is vegan-friendly.
Serving Suggestions
Serve this Cold Carrot Salad as a refreshing side dish at barbecues or picnics. It pairs beautifully with grilled meats or can be a vibrant addition to a buffet spread alongside dishes like Four C. Salad. For a light lunch, consider serving it with whole grain bread or A B C Breakfast Rolls.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator. The salad can keep for up to 5 days, allowing the flavors to develop further. Avoid reheating, as this dish is best enjoyed cold. Just give it a good stir before serving to redistribute the dressing.
Nutrition & Diet Analysis (per serving)
Each serving of Cold Carrot Salad contains roughly 217 calories, with 4g protein, 46g carbohydrates, and 1g fat. It is an excellent source of vitamin C (70% of the Daily Value), vitamin A (58% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of potassium and iron. It also contributes 7g of dietary fiber toward your daily target.
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 raw carrots instead of cooked for this salad?
While cooked carrots provide a softer texture that absorbs the dressing well, you can use raw carrots if you prefer a crunchier salad. Just shred or julienne them for a fresh take on the dish.
What can I substitute for tomato soup if I don't have any?
If you don't have tomato soup, consider using a can of crushed tomatoes mixed with a bit of vegetable broth to achieve a similar consistency. You may need to adjust the sugar and vinegar for taste.
Is this salad suitable for meal prep?
Yes, this Cold Carrot Salad is excellent for meal prep! It keeps well in the fridge and the flavors improve over time. Just remember to store it in individual portions for easy access throughout the week.
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).