Minted Carrot Salad1 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 1 day 25 min
“Carrots are cooked until tender, grated, and then topped with tomato dressing and mint. Note: You could try using julienne carrots instead of grated, if you like.” - by TRYOVER
Original recipe yields 5 -7 servings
- Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm. Drain, cool and grate into a large bowl.
- In a small saucepan, whisk together the tomato sauce, oil, sugar, vinegar, mustard and Worcestershire sauce. Bring to a boil, whisking constantly, remove from heat and cool.
- Add onions and mint leaves to the carrots, and pour the dressing over all. Toss until evenly coated and chill for 24 hours before serving.
Amount Per Serving (6 total)
- 376 cal
- 18.6 g
- 53.5 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"This is awesome! A like this recipe because it adds so much flavor to the carrots and it can be made the night before and served cold. I omitted the onions and it still taste great. I'll never eat car..." See morerots the same again! "
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