Sweet and Tangy Carrot Salad

Susan Bickta


My mother-in-law used to buy a salad much like this at a local farmer's market. After searching many places for a similar recipe, I finally found one in a spiral-bound fund raising cookbook published by a local church. After tweaking it some, I finally got the taste I was looking for!


☆☆☆☆☆ 0 votes

5 Min
10 Min


  • 4 c
    sliced carrots, cooked until crisp/tender and drained
  • 1 medium
    green bell pepper, chopped
  • 1 c
    chopped sweet onion
  • 1 can(s)
    (10.5 ounces) concentrated tomato soup
  • 1 c
  • 1/2 c
    vegetable oil
  • 3/4 c
    apple cider vinegar
  • 1 tsp
    dry mustard
  • ·
    salt and pepper to taste

How to Make Sweet and Tangy Carrot Salad


  1. In a large bowl, combine the cooked carrots, green pepper and onion.
  2. In a separate bowl, combine the soup, sugar, oil, vinegar, mustard, salt and pepper.
  3. Mix until well combined. Pour over the vegetables and mix well.
  4. Cover and marinate in refrigerator overnight. Serve cold.

Printable Recipe Card

About Sweet and Tangy Carrot Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American

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