Pickled Carrot Salad Recipe
Pickled Carrot Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"Years ago, we enjoyed chilled pickled carrots in a restaurant," recalls Pat Walter of Pine Island, Minnesota. "They were so good I hunted through my cookbooks until I found a similar recipe. It's a refreshing change from traditional picnic fare."
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 pound carrots, julienned
  • 1/2 cup vegetable oil
  • 1/2 cup vinegar
  • 1/3 cup water
  • 1 tablespoon sugar
  • 2 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground mustard

Directions

In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Transfer to a serving dish. Combine remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over carrots; cover and refrigerate for several hours or overnight. Serve with a slotted spoon. Yield: 4 servings.
Originally published as Pickled Carrot Salad in Quick Cooking March/April 1999, p52

Nutritional Facts

3/4 cup: 309 calories, 28g fat (3g saturated fat), 0 cholesterol, 630mg sodium, 16g carbohydrate (11g sugars, 4g fiber), 1g protein.

  • 1 pound carrots, julienned
  • 1/2 cup vegetable oil
  • 1/2 cup vinegar
  • 1/3 cup water
  • 1 tablespoon sugar
  • 2 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground mustard
  1. In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Transfer to a serving dish. Combine remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over carrots; cover and refrigerate for several hours or overnight. Serve with a slotted spoon. Yield: 4 servings.
Originally published as Pickled Carrot Salad in Quick Cooking March/April 1999, p52

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