Go Back
+ servings
a white bowl of marinated carrots with a wooden serving spoon on a white background.

Marinated Carrot Salad

A marinated carrot salad that makes the perfect party dish, summer barbecue recipes or holiday side.
Course Salad, Side Dish
Cuisine Italian, Mediterranean
Prep Time 10 minutes
Cook Time 8 minutes
Marinating Time 4 hours
Total Time 4 hours 18 minutes
Servings 12


  • 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 sauce 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 ⅓)
  • 1 tsp salt


  • 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.


  • 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.