Print

Marinated Carrot Salad

A quick and flavorful side dish full of fresh vegetables! 
Course Salad
Cuisine American
Keyword salad
Prep Time 15 minutes
Cook Time 10 minutes
Servings 12
Calories 210kcal

Ingredients

  • 7 cups small carrots (2 lb bag)
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 purple onion diced
  • 1 cup tomato soup
  • 1 cup golden raisins
  • 1/2 cup vegetable oil
  • 1/2 cup apple cider vinegar
  • 2/3 cup sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon celery seed
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon red pepper (optional)

Instructions

  • Thinly slice carrots and add to diced peppers and onion in a large bowl. 
  • Place the soup, raisins, oil, vinegar, sugar, mustard, celery seed, salt and peppers in a sauce pan. Cook on medium high and bring to a slow boil. Stir frequently. 
  • Remove from stove and pour over the vegetables and stir until well blended. 
  • Place in a covered container and store in the refrigerator. Make a day ahead for best flavor, store for up to one week. Can be serve chilled or warmed. 

Nutrition

Calories: 210kcal | Carbohydrates: 32g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Sodium: 295mg | Potassium: 460mg | Fiber: 3g | Sugar: 23g | Vitamin A: 12855IU | Vitamin C: 38mg | Calcium: 39mg | Iron: 0.7mg