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Pickled Carrot Salad

Name: Pickled Carrot Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings.
Ingredients: 1 pound carrots, julienned; 1/2 cup vegetable oil; 1/2 cup white vinegar; 1/3 cup water; 1 tablespoon sugar; 2 garlic cloves, minced; 2 teaspoons dried oregano; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon ground mustard

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Test Kitchen Approved

Total Time

Prep: 20 min. + chilling

Makes

4 servings

"Years ago, we enjoyed chilled pickled carrots in a restaurant," recalls Pat Walter of Pine Island, Minnesota. "They were so good I hunted through my cookbooks until I found a similar recipe. It's a refreshing change from traditional picnic fare."

Pickled Carrot Salad Recipe photo by Taste of Home

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Ingredients

1 pound carrots, julienned
1/2 cup vegetable oil
1/2 cup white vinegar
1/3 cup water
1 tablespoon sugar
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard

Directions

Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender; drain
Transfer to a serving dish. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over carrots; toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.

Nutrition Facts

3/4 cup: 309 calories, 28g fat (3g saturated fat), 0 cholesterol, 630mg sodium, 16g carbohydrate (11g sugars, 4g fiber), 1g protein.

Pickled Carrot Salad

Total Time

Makes

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