minted-carrot-salad

Minted Carrot Salad

1 Review Add a Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    1 d 25 m
TRYOVER
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 5 -7 servings

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.

Share It

Review (1)

Rate This Recipe
Staycr
3

Staycr

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!

More Reviews

Similar Recipes

Carrot and Raisin Salad II
(77)

Carrot and Raisin Salad II

Carrot and Raisin Salad I
(36)

Carrot and Raisin Salad I

Gujarati Carrot and Peanut Salad
(21)

Gujarati Carrot and Peanut Salad

Aunt Dorothy's Marinated Carrot Salad
(17)

Aunt Dorothy's Marinated Carrot Salad

Marinated Carrot Salad
(18)

Marinated Carrot Salad

Wabbit-Approved Carrot Raisin Salad
(9)

Wabbit-Approved Carrot Raisin Salad

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Gujarati Carrot and Peanut Salad

>

next recipe:

Thanksgiving Carrot Salad