Cool Carrot Salad
A refreshing chilled carrot salad with crunchy vegetables and a tangy sweet-sour dressing, perfect for light meals, picnics, or side dishes at gatherings.
Ingredients
- 2 lb. carrots, sliced, cooked and drained ⓘ
- 2 small green peppers, cut in slivers ⓘ
- 2 small onions, sliced and separated into rings ⓘ
- 1 (10 oz.) can tomato soup or 8 oz. can tomato sauce ⓘ
- 1/2 c. vinegar ⓘ
- 1/2 c. vegetable oil ⓘ
- 1 c. sugar ⓘ
- 1/2 tsp. dry mustard
- 1/2 tsp. salt ⓘ
- 1 tsp. Worcestershire sauce ⓘ
- pinch of ground pepper ⓘ
Instructions
- In a 2-quart glass container with a tight-fitting lid, layer cooked carrots, green pepper slivers, and onion rings; set aside.
- In a saucepan, combine tomato soup or sauce, vinegar, vegetable oil, sugar, dry mustard, salt, Worcestershire sauce, and ground pepper.
- Bring the mixture to a boil, stirring constantly, then simmer for 5 minutes.
- Pour the hot dressing over the layered vegetables in the container.
- Cover and refrigerate until thoroughly chilled before serving.
Nutrition & Diet Analysis (per serving)
424
kcal
21% DV
Protein
Fat
Carbs
Diet fit
High-fiber
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).
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).