Sweet and Tangy Carrot Salad

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By Susan Bickta
from Kutztown, PA

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!

serves 8-10
prep time 5 Min
cook time 10 Min
method Refrigerate/Freeze


  • 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

  • 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.

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