Sweet And Sour Baby Carrot Salad
A vibrant sweet and sour baby carrot salad with crunch and tang, perfect for summer gatherings or as a refreshing side dish with bold flavors.
Ingredients
Instructions
- Drain and rinse canned sliced carrots.
- In a large bowl, combine cooked baby carrots, diced onion, and diced bell pepper.
- In a separate saucepan, combine sugar, dry mustard, salt, ground pepper, cider vinegar, vegetable oil, condensed tomato soup, and Worcestershire sauce.
- Cook the sauce mixture over medium heat, stirring until the sugar dissolves and the mixture is heated through.
- Pour the hot sauce over the vegetable mixture and toss to coat evenly.
- Refrigerate the salad for at least 1 hour before serving to allow flavors to meld.
Tips & Substitutions
For a sweeter flavor, consider adding a splash of pineapple juice or using honey instead of sugar. If you prefer a milder taste, substitute the onion with green onions or shallots. To add some crunch, toss in some chopped nuts or sunflower seeds. This salad can be made vegan by using a plant-based condensed soup.
Serving Suggestions
This Sweet and Sour Baby Carrot Salad pairs beautifully with grilled meats or sandwiches. Serve it alongside dishes like Baby Back Ribs With Squash And Beans for a delightful contrast. Garnish with fresh herbs such as parsley or cilantro to enhance the presentation and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits. To reheat, gently warm in a saucepan over low heat, stirring occasionally to prevent sticking, or enjoy it cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet And Sour Baby Carrot Salad contains roughly 190 calories, with 6g protein, 34g carbohydrates, and 7g fat. It is an excellent source of dietary fiber (40% of the Daily Value), iron (25% of the Daily Value), and vitamin A (24% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 536mg per serving (23% 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 baby carrots instead of fresh?
Yes, you can use frozen baby carrots. Just ensure they are fully thawed and drained before adding them to the salad. This will help maintain the texture and flavor of the dish.
Is there a way to make this salad spicier?
Absolutely! To add some heat, consider incorporating a dash of cayenne pepper or chili flakes into the sauce mixture. You could also add some diced jalapeños or a splash of hot sauce for an extra kick.
What can I substitute for the condensed tomato soup?
If you prefer not to use condensed tomato soup, you can substitute it with a homemade mixture of tomato puree, a bit of sugar, and seasoning to taste. This will provide a similar flavor profile while allowing for more control over the ingredients.
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).