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Minted Carrot Salad

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    1 d 25 m
TRYOVER

TRYOVER

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.

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 53.5g
  • 17%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 317 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

Staycr
3

Staycr

8/4/2009

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 carrots the same again!

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