Sweet 'N Sour Carrots (Salad)
Sweet 'N Sour Carrots offer a vibrant, tangy flavor with a hint of sweetness, perfect as a refreshing salad side for lunch or dinner, appealing to those who enjoy bold tastes.
Ingredients
Instructions
- Cook carrots in salted water until tender.
- Drain and place in a bowl to cool.
- Heat oil, vinegar, and sugar in a pan until sugar is dissolved.
- Put the mixture in a blender.
- Add tomato soup, dry mustard, mustard, salt, and pepper. Blend until smooth.
- Pour the sauce over the cooled vegetables in the bowl.
- Mix well to combine.
- Refrigerate overnight to let flavors blend.
- Tastes better after the first day.
Tips & Substitutions
For enhanced flavor, consider adding fresh herbs like dill or parsley to the carrot mixture. If you want a touch of heat, a pinch of cayenne pepper can elevate the dish. Substitute white vinegar with apple cider vinegar for a fruitier taste, or use honey instead of sugar for a natural sweetness. This salad can also be made using steamed or roasted carrots for a different texture.
Serving Suggestions
Serve this Sweet 'N Sour Carrots salad as a vibrant side dish to grilled meats or alongside a fresh green salad. It pairs beautifully with Casserole Beef Stew for a comforting meal. For a vegan option, enjoy it with quinoa or brown rice for a nourishing bowl. Garnish with chopped green onions for added color and flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors will continue to meld, making it even tastier after a day. To reheat, gently warm in a skillet over low heat, adding a splash of water if needed to keep the carrots moist. For a cold serving, enjoy it straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet 'N Sour Carrots (Salad) contains roughly 22 calories, with 0g protein, 2g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 496mg per serving (22% 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, frozen carrots can be used in this recipe. Just make sure to thaw and drain them well before cooking. They may have a slightly different texture but will still absorb the flavors of the dressing beautifully.
How long can I keep this salad in the fridge?
This salad can be stored in the refrigerator for up to 5 days. It's best enjoyed after the flavors have had time to meld, so making it a day in advance is ideal for maximum taste.
What can I substitute for tomato soup?
If you don't have tomato soup, you can use canned crushed tomatoes or even a tomato-based pasta sauce. Just adjust the seasoning to ensure the sweet and sour balance remains intact.
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).