Tangy Carrot Salad Recipe
Tangy Carrot Salad Recipe photo by Taste of Home

Tangy Carrot Salad Recipe

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Peggy Gleichman of McAlester, Oklahoma writes, "This is one of my favorite carrot recipes. Our family and friends always ask for it!"
TOTAL TIME: Prep: 20 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 4 servings


  • 1 pound carrots, cut into 1/4-inch slices
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 1/3 cup reduced-fat mayonnaise
  • 1/4 cup white vinegar
  • 4 teaspoons sugar
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper

Nutritional Facts

2/3 cup equals 142 calories, 7 g fat (1 g saturated fat), 7 mg cholesterol, 443 mg sodium, 20 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch


  1. Place carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-10 minutes or until crisp-tender. Rinse in cold water.
  2. In a small bowl, combine the carrots, celery and onion. In another bowl, combine the mayonnaise, vinegar, sugar, garlic salt and pepper. Add to carrot mixture and stir gently to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 4 servings.
Originally published as Tangy Carrot Salad in Healthy Cooking

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