Skip to main content New this month
Get the Allrecipes magazine

Tangy Carrot Salad

Rated as 0 out of 5 Stars
 made it  |  0 reviews   |   photos

"A tangy and delicious cold carrot salad. Store in covered container in fridge for up to 1 week."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 241 cals
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Combine sliced carrots and diced carrots in a large pot. Pour enough water into pot to just cover the carrots; bring to a boil and cook until tender, about 8 minutes. Drain water completely from carrots. Transfer drained carrots to a large bowl.
  2. Gently toss Spanish onion and green bell pepper together with carrots.
  3. Whisk tomato soup, white vinegar, vegetable oil, sugar, mustard, and salt together in a bowl until the oil is completely integrated.
  4. Drizzle tomato soup mixture over carrot mixture; gently toss to coat entirely.

Nutrition Facts


Per Serving: 241 calories; 14.6 g fat; 27.8 g carbohydrates; 2.1 g protein; 0 mg cholesterol; 453 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 0