Marinated Sweet And Sour Salad
A vibrant and tangy marinated salad featuring crisp carrots, red onion, and green pepper, all coated in a sweet and sour dressing. Perfect as a refreshing side or a light appetizer, this dish combines bold flavors with a crunchy texture that appeals to lovers of savory-sweet contrasts.
Ingredients
Instructions
- Cook carrots in boiling salted water to cover in a large saucepan until crisp-tender, about 5 minutes.
- Drain and cool.
- Combine carrots, onion, and green pepper in a serving bowl.
- In a separate bowl, mix tomato soup, sugar, vegetable oil, Worcestershire sauce, salt, and red wine vinegar to make the marinade.
- Pour the marinade over the vegetables and toss to coat.
- Refrigerate for at least 2 hours before serving to allow flavors to meld.
Tips & Substitutions
To enhance the flavor of your Marinated Sweet And Sour Salad, consider adding a teaspoon of dried herbs such as dill or parsley. If you're looking for a lower-sugar option, substitute half the sugar with honey or a sugar substitute. You can also experiment with different types of vinegar, like apple cider vinegar, for a unique twist.
Serving Suggestions
This salad makes an excellent side dish for grilled meats or sandwiches, especially during summer barbecues. Pair it with French Onion Bread for a delightful meal. For a heartier option, serve it alongside a protein like grilled chicken or tofu. It also works well as a topping for tacos.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even tastier the next day. To serve, simply toss the salad again before enjoying. Avoid reheating this salad, as it’s best served cold.
Nutrition & Diet Analysis (per serving)
Each serving of Marinated Sweet And Sour Salad contains roughly 258 calories, with 5g protein, 52g carbohydrates, and 2g fat. It is an excellent source of vitamin A (173% of the Daily Value), dietary fiber (45% of the Daily Value), and potassium (32% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 2094mg per serving (91% 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 frozen carrots instead of fresh?
Yes, you can use frozen carrots, but be sure to thaw and drain them well before adding to the salad. Fresh carrots provide a better crunch and flavor, but frozen can be a convenient alternative if you're short on time.
How long can I marinate the salad?
For the best flavor, marinate the salad for at least 2 hours, but you can let it sit in the refrigerator for up to 24 hours. Just be aware that the vegetables may become softer the longer they soak in the marinade.
Can I add other vegetables to this salad?
Absolutely! Feel free to get creative by adding vegetables like cucumbers, radishes, or even blanched green beans. Just ensure that they are cut into similar sizes for even marination and texture.
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).