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  • 2 pounds carrots, peeled and sliced about 1/4-inch-thick
  • 1 (15-ounce) can tomato soup (not condensed)
  • 1/2 cup distilled white vinegar
  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 green bell pepper, seeded and cut into small dice
  • 1 large yellow or white onion, finely chopped
  • 1/4 cup finely chopped parsley or snipped chives


  1. Cook the carrots in a large pot of lightly salted boiling water until just tender when tested with the tip of a sharp knife, about 5 minutes.
  2. While the carrots are cooking, combine the soup, vinegar, oil, sugar, salt, pepper, bell pepper, and onion in a large bowl.
  3. Drain the carrots, and add them while hot to the dressing. Stir well and marinate at room temperature at least 2 hours. When cool, cover the bowl tightly with plastic wrap and refrigerate for at least 1 day before serving.
  4. Stir in the parsley or chives.
  5. When serving, be sure to dish up both the carrots and spoonfuls of the delicious marinade.

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The recipe was originally published as Marinated Carrot Salad on

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