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.

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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
4 hrs
total:
4 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.

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  • 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.

Nutrition Facts

166 calories; protein 2g 4% DV; carbohydrates 23.7g 8% DV; fat 7.9g 12% DV; cholesterol 0mg; sodium 303.9mg 12% DV. Full Nutrition
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Reviews (26)

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Most helpful positive review

Rating: 4 stars
06/25/2003
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 dishes! Read More
(26)

Most helpful critical review

Rating: 2 stars
09/12/2003
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. Read More
(8)
31 Ratings
  • 5 star values: 19
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
01/28/2003
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. Read More
(26)
Rating: 4 stars
06/25/2003
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 dishes! Read More
(26)
Rating: 5 stars
01/21/2008
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! Read More
(21)
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Rating: 5 stars
09/08/2010
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 got the recipe from her that night and we've had it ever since. Her recipe didn't have celery in it but I'm sure it's just as good. The only thing I wanted to add here is that when I make it I use 2 tablespoons of oil instead of 1/4 cup (you could probably omit it completely). Splenda works well in place of the sugar and I only use half a green bell pepper. You could even use more carrots this makes a lot of juice for two pounds of carrots. Read More
(14)
Rating: 4 stars
09/04/2006
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 onion. Really tasty. Thanks Dawn! Read More
(14)
Rating: 5 stars
10/26/2006
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. Read More
(12)
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Rating: 5 stars
11/07/2011
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. Read More
(9)
Rating: 2 stars
09/11/2003
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. Read More
(8)
Rating: 5 stars
07/03/2012
A great shortcut to this recipe which I just made for the 4th is to use Catalina dressing. Read More
(7)
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