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Tangy Carrot Salad

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Stephanie

Stephanie

A tangy and delicious cold carrot salad. Store in covered container in fridge for up to 1 week.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 453 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Combine sliced carrots and diced carrots in a large pot. Pour enough water into pot to just cover the carrots; bring to a boil and cook until tender, about 8 minutes. Drain water completely from carrots. Transfer drained carrots to a large bowl.
  2. Gently toss Spanish onion and green bell pepper together with carrots.
  3. Whisk tomato soup, white vinegar, vegetable oil, sugar, mustard, and salt together in a bowl until the oil is completely integrated.
  4. Drizzle tomato soup mixture over carrot mixture; gently toss to coat entirely.
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