Marinated Carrot Salad
Makes 6 Servings

Marinated Carrot Salad

This traditional salad is a good source of beta carotene. It is a delicious side dish for meat or fish, and travels well for a picnic lunch.

Prep time: 10 minutes

Cook time: 20 minutes

Cool Time: 2+ hours


  • 1 pound carrots, peeled
  • 1/2 cup onion, diced
  • 1/4 cup parsley, chopped
  • 1 tablespoon vinegar
  • 1 tablespoon water
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • Dash of white or black pepper
  • 2 tablespoons vegetable oil
Serving Size: 1/2 cup
Total Fat4.5 g
Saturated Fat0.5 g
Cholesterol0 mg
Sodium230 mg
Total Carbohydrate9 g
Dietary Fiber2 g
Total Sugars6 g
Added Sugars included1 g
Protein1 g


  1. Rinse carrots in cold water.
  2. Peel carrots, and place in saucepan of water.
  3. Bring water to boil and cook carrots 20 minutes.
  4. Slice carrots in 1/4 inch rounds. Dice onion and chop parsley. Put these into a medium size mixing bowl.
  5. Make marinade. With a fork, mix vinegar, water, sugar, salt & pepper in small bowl. Add oil and mix again.
  6. Add marinade to vegetables, and stir gently to combine. Refrigerate for 2 or more hours, to mix flavors.
  7. Serve cold. This salad will keep well in the refrigerator for up to 4 days.

Source: Christine Perlin Gump

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