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Tangy Carrot Salad

 Tangy Carrot Salad
Peggy Gleichman of McAlester, Oklahoma writes, "This is one of my favorite carrot recipes. Our family and friends always ask for it!"
4 ServingsPrep: 20 min. + chilling

Ingredients

  • 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

Directions

  • 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.
  • 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.
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.