Tangy Carrot Salad Recipe π₯
Overview:
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 10
Calories: 227.3 per serving
Rating: 3.5
Keywords: Potluck, < 15 Mins, Stove Top, Inexpensive
Description: Tangy carrot salad – great as a side dish with barbequed steak or chicken. A good, yet inexpensive pot-luck dish.
Ingredients:
- 2 large carrots π₯
- 1 onion π§
- 1 cup sugar
- 3/4 cup canola oil
- 1/2 cup white vinegar
- 3/4 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon celery seed
Instructions:
| Step | Description |
|---|---|
| 1 | Slice carrots thinly and boil in salted water or steam until crisp-tender. |
| 2 | Add sliced onion to carrots and set aside. |
| 3 | Combine undiluted soup, sugar, oil, vinegar, salt, pepper, and celery seed in a saucepan. |
| 4 | Bring to a boil over medium heat, stirring occasionally. |
| 5 | Pour the hot mixture over the vegetables and toss gently to combine. |
| 6 | Cool the salad to room temperature. |
| 7 | Cover and refrigerate for at least an hour before serving. |
| 8 | Enjoy your tangy carrot salad! π₯ |
Nutritional Information (per serving):
- Calories: 227.3
- Fat: 11.4g
- Saturated Fat: 0.9g
- Cholesterol: 0mg
- Sodium: 518.9mg
- Carbohydrates: 31g
- Fiber: 3.3g
- Sugar: 23.1g
- Protein: 1.7g
Tips:
- For a more vibrant color and slightly crunchy texture, blanch the carrots instead of boiling them until tender.
- Adjust the amount of sugar according to your preference for sweetness.
- This salad pairs wonderfully with grilled meats like steak or chicken, making it a perfect side dish for barbeques and potlucks.
- Feel free to customize by adding nuts or raisins for extra texture and flavor.
Storage:
- The carrot salad keeps well for up to a week when stored in an airtight container in the refrigerator.
- Stir well before serving leftovers to redistribute the dressing evenly.
Enjoy this refreshing and tangy carrot salad at your next gathering or as a delightful side dish to complement your favorite meals! π₯π₯
