Original recipe yields 8 servings
Based on a 2,000 calorie diet
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...