Marinated Carrot Salad

Marinated Carrot Salad


"This is a nice change from the ordinary vegetable salads to accompany a turkey or ham dinner. The dressing on this salad makes a delicious marinade for broiled or grilled meats."


4 h 30 m servings 166 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
  2. In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.
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  1. 21 Ratings


EXCELLENT, EXCELLENT! We grow mini carrots and I have always looked for a good carrot salad for those hot summer days. Very tasty and eye appealing.

This is a great carry in dish for pot lucks. Not only can you make it a few days prior to the carry-in, everybody loves it and wants the resipe. Plus, you don't have to worry about duplicate di...

This salad is the best. I left out the celery and have often used a regular onion instead of green onions (which my local grocery store never has in stock!). Yummy Yummy!

I love this recipe! The first time I had it I was probably 10 years old. A friend of my parent's had us over for dinner and this is the only thing I actually remember having that night. My mom...

I wasn't too sure about this recipe, but had a bunch of carrots that needed using up. I was really surprised how good it was! I used olive oil, a sweet/spicy mustard, and added a little more oni...

This is a very tasty salad. Instead of green onion, I used thinly sliced onion rings (sweet onions like Vidalia). And I left out the celery.

Just like what Mom used to make when I was a kid. It is always better the next day or two after the flavors meld. Awesome sour addition to meal.

I found this recipe to be quite tangy due to the amount of vinegar. My children did not like it at all. When presenting it wasn't very eye appealing.

Delicious. I cook the carrots only 2 minutes, so they are tender/crisp. Sliced radishes are also good in this. I substitute an 8 oz. can of tomato sauce for the soup. The marinade makes a gr...