Aunt Dorothy's Marinated Carrot Salad

Aunt Dorothy's Marinated Carrot Salad

17 Reviews 1 Pic
  • Prep

    1 d
  • Cook

    35 m
  • Ready In

    1 d 35 m
Recipe by  Scott

“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.”

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.


Adjust Servings

Original recipe yields 12 servings



  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.

Share It

Reviews (17)

Rate This Recipe


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 presentation: Marinate in the delicious sauce for 24 hrs- then drain them before serving. They will retain the yummy flavoring but won't be swimming in the sauce. Looks more like a carrot salad. Ideal for a picnic or buffet table. Even my picky kids loved this!! I have added this to my favorites!! Thanks for the recipe!



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 tsp. worcestershire) into a pot on stove and heat on med.until well blended, and sugar melts.I also prefer my veggies just lightly sauted,and I also add mushrooms.



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!

More Reviews

Similar Recipes

A Different Carrot Raisin Salad

A Different Carrot Raisin Salad

Carrot and Raisin Salad I

Carrot and Raisin Salad I

Pineapple Carrot Salad

Pineapple Carrot Salad

Carrot Salad

Carrot Salad

Marinated Carrot Salad

Marinated Carrot Salad

Shredded Apple Carrot Salad

Shredded Apple Carrot Salad


Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



previous recipe:

Shredded Apple Carrot Salad


next recipe:

Tangy Carrot Salad