Pickled Carrot Salad
A vibrant pickled carrot salad featuring crunchy carrots, green pepper, and onion in a tangy, sweet, and savory dressing, perfect for light meals or as a side dish.
Ingredients
Instructions
- Beat the tomato soup, sugar, vinegar, salad oil, mustard, and Worcestershire sauce together and heat.
- Add the hot dressing to the cooked carrots.
- Add sliced green pepper, onion, and salt to taste.
- Cool the mixture and let sit in the refrigerator overnight.
- Serve the pickled carrot salad after it has cooled and rested.
Tips & Substitutions
For a more vibrant flavor, consider adding a teaspoon of crushed red pepper flakes to the dressing for a bit of heat. You can also swap out the sugar for honey or agave syrup for a natural sweetener. If you prefer a tangier salad, increase the vinegar by a tablespoon. This pickled carrot salad can also incorporate other veggies like radishes or cucumbers for added crunch.
Serving Suggestions
This pickled carrot salad makes an excellent side dish for grilled meats, such as Grilled Marinated Salmon, or can be served as a refreshing accompaniment to sandwiches. Consider garnishing with fresh herbs like parsley or cilantro for an extra pop of flavor. It's also a great dish to bring to potlucks and gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to one week. The flavors will continue to develop as it sits. If you prefer to reheat the salad, do so gently in a pan over low heat, but keep in mind that serving it cold enhances the pickled flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Pickled Carrot Salad contains roughly 680 calories, with 7g protein, 97g carbohydrates, and 27g fat. It is an excellent source of vitamin A (116% of the Daily Value), dietary fiber (35% of the Daily Value), and potassium (29% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 728mg per serving (32% 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 vinegar in this recipe?
Absolutely! While the recipe calls for regular vinegar, you can experiment with apple cider vinegar or white wine vinegar for different flavor profiles. Each type will impart its unique taste to the dressing, allowing you to customize the salad to your liking.
Can I make this salad vegan?
Yes, this recipe is naturally vegan! All ingredients used are plant-based, making it suitable for vegan diets. Just ensure that the Worcestershire sauce you choose is vegan, as some brands contain anchovies. This salad is a great option for those exploring vegan recipes.
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).