Best Marinated Carrot Salad Recipes

MARINATED CARROT SALAD

Steps:

• Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
• In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.

AUNT DOROTHY'S MARINATED CARROT SALAD

Steps:

• Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
• In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
• In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.

MARINATED CAULIFLOWER AND CARROT SALAD

Steps:

• In small saucepan, bring vinegar, oil & water just to a boil.
• Meanwhile, place cauliflower, bay leaf, garlic & lemon pepper in large heat-proof bowl.
• Add hot oil mixture to cauliflower mixture, then toss to combine.
• Cover & refrigerate at least 6 hours or overnight, stirring occasionally.
• Add carrot, onion, parsley & basil, then toss to coat.
• Cover & refrigerate another 2 hours.
• Before serving, discard bay leaf.

MARINATED CARROT SALAD

Steps:

• In 2-quart saucepan, heat water and carrots to boiling; reduce heat. Simmer uncovered 8 to 11 minutes or just until crisp-tender; drain.
• In large bowl, toss carrots, onion, bell pepper and celery.
• In 1-quart saucepan, mix remaining ingredients. Heat to boiling. Pour over vegetables; toss gently.
• Cover and refrigerate 24 hours before serving.

CUMIN-MARINATED CAULIFLOWER AND CARROT SALAD

Steps:

• Fill large saucepan with water & bring to boil, then add cauliflower & carrots.
• Bring back to a boil & cook 2 minutes to blanch, then drain & rinse with cold water to stop cooking.
• Meanwhile, in medium nonmetal bowl, combine all remaining ingredients, mixing well.
• Add cauliflower & carrots, tossing to coat.
• Refrigerate at least 3 hours before serving, stirring occasionally & letting veggies marinate.

MARINATED BROCCOLI AND CARROT SALAD

Steps:

• In 1 1/2-quart saucepan, heat 1 inch water to boiling. Add broccoli, carrot and onion. Cover and heat to boiling; reduce heat. Boil 10 to 12 minutes or until broccoli is crisp-tender; drain.
• Toss vegetables with dressing. Cover and refrigerate about 1 hour or until chilled. Serve on lettuce leaves.

MARINATED DAIKON AND CARROT SALAD (NAMASU)

Steps:

• Cut the carrot and daikon into the thinest strips you can; I use a zester to do this and it works really well.
• Sprinkle the vegetables with the half teaspoon of salt and allow to stand in a colander 10-15 minutes or until limp.
• Transfer to a bowl.
• Mix the remaining ingredients together and pour over the vegetables.
• Taste for salt.
• This can be used immediately, but marinating it for 24 hours will improve it; just keep it well covered as the radish can be a bit"smelly'" in your fridge.

MARINATED CARROT SALAD

Steps:

• Mix the French dressing, mustard and Worcestershire sauce in a large bowl.
• Add the carrots, green peppers and onion slices; mix well.
• Cover and chill for at least 8 hours.

COPPER PENNIES CARROT (MARINATED CARROT SALAD) RECIPE - (4/5)

Steps:

• Slice carrots into paper thin circles. Dump into enough lightly salted boiling water so that the carrots are completely submerged in it. Bring to boil, boiling briskly for 5 minutes. Dump into a colander to drain well. Place carrot slices in an accommodating refrigerator container and submerge them in equal parts bottled Italian Dressing and Catalina Dressing. Scissor-snip about green onions into bits and toss them in with the carrot mixture. If you don't like the mildness of the dressing, you can always pour in bottled Open Pit BBQ Sauce according to taste and spike it up even more so, with Tabasco Sauce. Cover and refrigerate this mixture for 24 hours before serving. Serves 6 to 8. Refrigerate leftover salad covered tightly, to serve within 4 or 5 days. or 5 days.

MARINATED BROCCOLI AND CARROT SALAD

Steps:

• 1. Heat 1 inch water to boiling in 1 1/2-quart saucepan. Add broccoli, carrot and onion. Cover and heat to boiling reduce heat. Boil 10 to 12 minutes or until broccoli is crisp-tender drain.2. Toss vegetables with dressing. Cover and refrigerate about 1 hour or until chilled. Serve on lettuce leaves.1 Serving: Calories 120 (Calories from Fat 90) Fat 10g (Saturated 1g) Cholesterol 5mg Sodium 230mg Carbohydrate 8g (Dietary Fiber 3g) Protein 3g % Daily Value: Vitamin A 80% Vitamin C 54% Calcium 6% Iron 6% Diet Exchanges: 1 1/2 Vegetable, 2 FatFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MARINATED CARROT SALAD WITH GINGER & SESAME OIL

Steps:

• In a medium bowl, toss the shredded carrots with the garlic, vingear, 1/2 cup of the cilantro and 1/4 cup of the grapeseed or olive oil. Season the carrots with salt and pepper. Let the carrots stand for 15 minutes; drain.
• Meanwhile, in a small saucepan, boil the carrot juice over moderate heat until it is reduced by half, about 5 minutes. Let the reduced carrot juice cool slightly, then transfer to a bowl. Whisk in the mayonnaise, sesame oil, ginger juice and the remaining 1/4 cup of oil. Season the carrot dressing generously with salt and pepper.
• Add the carrot dressing and the remaining 1/2 cup of cilantro to the carrots and toss the salad well. Transfer to a shallow bowl and serve immediately. Enjoy!

MARINATED CARROT SALAD

Steps:

• Refresh carrots by draining hot water and covering with cold water to cool.
• Drain thoroughly.
• Slice into 1/4 inch rounds.
• Toss with onions and peppers.
• Prepare sauce by bringing all ingredients (except soup) to a boil.
• Add soup and while stirring over medium high heat, allow to"boil up" to blend.
• Pour over vegetables, toss and chill.
• This holds well for several days in the refrigerator, and is very low in calories.

MARINATED CARROT SALAD

Steps:

• 1) Slightly cook carrots 2) Combine all other ingredients in a bowl with carrots and refrigerate at least 5 hours or overnight This will keep in the fridge for weeks.