Carrot Salad
📜 Collection: The Loraine Collection | ✍️ Attribution: Hazel | 📂 Category: Salads A classic marinated carrot salad featuring a savory-sweet hot tomato soup dressing, crisp onions, and bell peppers. This vintage recipe chills overnight to absorb robust flavors before serving.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 15 mins | 8 hours | 6–8 Servings |
🔪 Key Equipment
- Saucepan
- Colander
- Mixing bowl
- Knife
- Cutting board
Ingredients
Hot Marinade
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 can | Tomato Soup | undiluted |
| 3/4 cup | Sugar | None |
| 1/2 cup | Oil | vegetable or canola |
| 1 tsp | Mustard | prepared |
| 1 tsp | Worcestershire Sauce | None |
| 1/2 cup | Vinegar | None |
| 1 tsp | Salt | None |
| 1 tsp | Pepper | ground |
Salad
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 lbs | Carrots | peeled and sliced |
| 1 | Onion | medium, sliced |
| 1 | Bell Pepper | diced green pepper |
Instructions
Step 1: Prep and Cook Carrots
- Peel and slice the 2 lbs carrots. Cook the carrots in water without salt until fork tender.
Step 2: Combine Salad Ingredients
- Drain the cooked carrots well in a colander. In a large mixing bowl, combine the cooked carrots with 1 medium onion (sliced) and 1 bell pepper (diced green pepper).
Step 3: Make the Hot Marinade
- In a saucepan, combine the ingredients for the hot marinade: 1 can tomato soup, 3/4 cup sugar, 1/2 cup oil, 1 tsp mustard, 1 tsp Worcestershire sauce, 1/2 cup vinegar, 1 tsp salt, and 1 tsp pepper. Bring the mixture to a rolling boil.
Step 4: Marinate and Chill
- Pour the hot marinade evenly over the carrot mixture, ensuring everything is well coated. Cover and chill in the refrigerator overnight until thoroughly cold and flavorful.
💡 Make-Ahead & Storage: This salad tastes best when prepared a day in advance and can be stored sealed in the refrigerator for up to 5 days.
Original Recipe Scan
