Photo: Anna Pelzer
Tangy Carrot Salad
10 ingredients
20 min + 10 min
8 servings
openrecipes
"A tangy and delicious cold carrot salad. Store in covered container in fridge for up to 1 week."
Estimated Nutrition (whole recipe, rough)
302
Calories
4g
Protein
14g
Fat
41g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups sliced carrots (1/8-inch thick)
- 4 cups diced carrot
- 1 Spanish onion, sliced paper thin
- 1 green bell pepper, cut into thin strips
- 1 (10.75 ounce) can condensed tomato soup with basil and oregano
- 3/4 cup white vinegar
- 1/2 cup vegetable oil
- 1/3 cup white sugar
- 1 teaspoon prepared yellow mustard
- 1/2 teaspoon salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes