Aunt Dorothy's Marinated Carrot Salad

Aunt Dorothy's Marinated Carrot Salad

Scott 0

"This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce."


1 d 35 m servings 284 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 380 mg
  • 15%

Based on a 2,000 calorie diet

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  1. Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
  2. In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
  3. In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.
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  1. 24 Ratings


This was simply fantastic. Followed the recipe ingredients and preparation exactly- just changed to all green peppers- and used whole baby carrots. One tip that really helped with the presenta...

This also is a family favorite of mine. This is the dish I bring every Christmas for family gatherings.The only thing I do different is put the soup 1/2c oil,1/4c vin.3/4c.sugar no cayenne,(1 ts...

This was very tasty and simple to make. I didn't have tomato soup, so I substituted French dressing and omitted the oil. Turned out great!

I love this dish!! Rich, robust flavor, and the longer it lasts, the better it tastes! I prefer not to blend the dressing, though, but to just whisk the ingredients. When blended the dressing ...

Fabulous!! WE love it!! Everyone who ever made a carrot salad needs to make this one. Very Yummy! Thanks for this one.

Since just for me, I cut the recipe in half. Instead o soup, I used 2 T. tomato paste and pinch of clove. Used 1/4 c. sugar (and still maybe a little too sweet), 1/4 c. oil (plenty or me). YUMM...

This was very good. I followed the recipe exactly - EXCEPT - I forgot to pre-cook the carrots and didn't remember until it was all assembled except for the peppers. So I put it in a covered po...

This was not a big hit in our home. I tried it because I had a two pound bag of Carrots and the Tomato Soup on hand. The five star rating and many excellent reviews prompted me to give it a whir...

This is a great colorful salad for potlucks, and it's nice because it can be made ahead of time and stays nice and crispy. I made one change due to personal taste, and I just wanted to see how ...