Marinated Carrot Salad
Sometimes called Copper Pennies Salad, this Carrot Salad is big on color and flavor. The perfect bbq side dish in the summer or an easy side dish recipe any holiday table, Marinated Carrot Salad salad is made without mayo making it a fresh vegetable salad.
Servings 12
Ingredients
- 3 lbs carrots peeled and sliced thin (see notes)
- 1 medium onion sliced into thin rings
- 1 small green pepper slivered (see note)
- 10 oz. tomato soup 1 tablespoon set aside in a small bowl
- 2 tsp cornstarch
- 1 ½ tsp celery salt
- ½ cup canola oil can use avocado or olive
- 1 cup white vinegar
- 1 teaspoon prepared yellow mustard can use Dijon
- ½ cup sugar (can use less - like 1/3)
- 1 tsp salt
Instructions
- Bring a 4 qt. saucepan of water to boil and cook carrot until softened approximately 8 minutes. Don't let them get too soft. You want a little crunch.
- In a mixing bowl, first mix the 1 tablespoon of tomato sauce with the 2 teaspoons of cornstarch to make a slurry.
- Add the remaining ingredients to the mixing bowl and stir to combine.
- Drain carrots and toss with the marinade in the mixing bowl or large ziploc bag.
- Cover the bowl tightly or seal up the mixing bag removing all the air.
- Refrigerate a minimun of 4 hours or overnight.
Notes
- Feel free to use a variety of colored carrots.
- This carrot salad will last in the fridge in a sealed bag or container for a couple of weeks.
- You can change up the pepper (i.e. red or yellow for the green)
- Add some sliced jalapenos for a spicier version.
