Colorful Carrots
A vibrant, sweet and tangy carrot salad with colorful peppers and onions, perfect for summer picnics or as a fresh side dish to add brightness and flavor.
Ingredients
Instructions
- Peel carrots and slice lengthwise into slim strips about 4 inches long.
- Boil until tender but still crisp, about 10 to 15 minutes.
- Drain the carrots.
- Remove seeds and white membrane from inside the green pepper and cut into slim strips.
- Peel and thinly slice the onion and separate into rings.
- Lay all the prepared vegetables in an oblong dish measuring 8 x 12 x 1 1/2 inches.
- Bring sugar, salad oil, vinegar, tomato soup, salt, and pepper to a boil.
- Stir well and pour the hot mixture over the vegetables.
- Refrigerate until cool before serving.
Tips & Substitutions
For a vibrant flavor boost, consider adding a pinch of cayenne pepper to the boiling mixture. If you can't find fresh carrots, frozen ones work in a pinch, but reduce boiling time. For a lighter version, substitute half of the sugar with honey or agave syrup. You can also add other vegetables like bell peppers or zucchini for extra color and nutrition.
Serving Suggestions
Serve this colorful carrot dish chilled as a refreshing side at summer barbecues or potlucks. It pairs beautifully with grilled meats and can also complement dishes like Corn Macque Choux. Consider garnishing with fresh herbs like parsley or cilantro for an extra pop of flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to five days. To reheat, warm them gently on the stove over low heat or in the microwave for a couple of minutes until heated through. Avoid overheating to keep the carrots crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Colorful Carrots contains roughly 218 calories, with 4g protein, 32g carbohydrates, and 10g fat. It is an excellent source of vitamin A (32% of the Daily Value), dietary fiber (27% of the Daily Value), and vitamin C (25% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1098mg per serving (48% 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 other types of vegetables in this recipe?
Absolutely! Feel free to substitute or add other vegetables such as bell peppers, celery, or even radishes for added crunch and color. Just ensure that the vegetables you choose have similar cooking times to maintain the desired crispness.
How long can I keep this dish in the refrigerator?
This colorful carrot dish can be stored in the refrigerator for up to five days. Make sure to keep it in an airtight container to maintain freshness and prevent any odors from other foods in the fridge from affecting its flavor.
Is this recipe suitable for a vegan diet?
Yes, this recipe is entirely vegan as it contains no animal products. The use of tomato soup, salad oil, and vegetables makes it a great option for anyone following a vegan diet or looking to incorporate more plant-based dishes into their meals.
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).