Carrot Salad Recipe

This Carrot Salad Recipe is very tasty, easy to make, economical and also a healthy addition to any meal.

I like to serve it along with hamburgers or hot dogs for a balanced lunch.

The carrot coins should be boiled for 5 minutes, no longer, or they will be too soft. Then drained and rinsed with cold water to stop the cooking process.

This recipe will make about 5 cups, and keeps well for several days.


  • 4 cups carrots, sliced 1/4" thick
  • 1 medium onion, sliced into 1/4" rings
  • 1 small green pepper, cut into thin strips

  • Sauce:
  • 1/4 cup white vinegar
  • 2 tbsp. sugar
  • 3 tbsp. oil
  • 1 tbsp. catchup
  • 1/2 tsp. season salt
  • 1/2 tsp. celery salt
  • 1/2 tsp. prepared mustard
  • 1/2 tsp. worcestershire sauce
  • 1/4 tsp. pepper


  • Wash and peel carrots, slice into 1/4" rounds.
  • Cook in boiling water for 5 minutes, no longer.
  • Drain into colander, then rinse with cold water, set aside.
  • In a small bowl combine all sauce ingredients well.
  • Put carrots, onion rings and green pepper strips into a medium size bowl.
  • Pour sauce over and stir gently.
  • Cover and refrigerate 4 hours or overnight for flavors to meld.
  • Stir several times while marinating in refrigerator.

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