Chilled Carrot Salad Recipes

GRANDMA'S CARROT SALAD

Steps:

• Mix carrots and raisins together in a large bowl. Whisk mayonnaise, lemon juice, and salt together in a small bowl until smooth. Pour lemon juice mixture over carrot mixture and stir until carrots are completely coated. Refrigerate until chilled, at least 30 minutes.

MARINATED CARROT SALAD

Steps:

• Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
• In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.

AUNT DOROTHY'S MARINATED CARROT SALAD

Steps:

• Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
• In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
• In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.

CHILLED CARROT SALAD

Steps:

• Boil the carrots in salted water until firm-tender (about 3 minutes, do not over-cook, leave firm but a wee bit tender) drain and cool well.
• Transfer carrots to a bowl.
• Add in the onions and peppers; toss to combine.
• In a bowl, combine soup, sugar, vinegar, oil, salt, pepper and mustard powder (adjust all seasonings to suit taste).
• Pour over the carrots; toss to combine.
• Cover and chill for 24 hours.
• Delicious.

CHILLED DILLED SUMMER CARROT SALAD

Steps:

• Note: If the carrots are large you'll need to quarter then lengthwise.
• Lightly steam or parboil the carrots until just tender but still crisp. (It's better to steam than to parboil to maintain the nutrients.).
• Drain and then immediately rinse with cold water to stop the carrots from cooking. Set aside to drain.
• Meanwhile, whisk together the olive oil, vinegar, salt and pepper.
• Place the drained carrots and onions on a serving platter or in a large salad bowl.
• Pour the dressing over the carrots and onions. Toss.
• Cover and chill at least 3 hours.

INDIAN-STYLE CHILLED CARROT SALAD

Steps:

• Place the grated carrots in a serving bowl.
• In a small frying pan put the oil, black mustard seeds and broken red chili pieces.
• Heat over high heat until the mustard seeds pop for about 10 seconds.
• Pour the mixture over the carrots and stir to blend.
• Add the salt, sugar and lemon juice and mix again.
• If desired, add the raisins.
• Chill until serving time.