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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.
Marinated Carrot Salad

Recipe Source: Christine Perlin Group


  • 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


  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.
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
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