Not to mention that using actual ingredients rather than pre-made mixes makes this the best pia colada ever. Also a fantastic dairy-free cocktail alternative.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds carrots, sliced
- 1 (10.75 ounce) can condensed tomato soup
- ¼ cup white sugar
- ½ cup white vinegar
- ¼ cup canola oil
- 1 teaspoon prepared mustard
- 1 teaspoon Worcestershire sauce
- ½ cup chopped celery
- ½ cup chopped green onion
- 1 green bell pepper, seeded and cut into strips
Instructions
- 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.
Reviews
I made this salad today and it is great. My question is has anyone canned it in jars for later use?
No changes required. We received by everyone.
My parents have been making this for Thanksgiving as long as I can remember. This is very similar to theirs. I omitted the celery and did half stevia for the sugar.
I did not make any changes, it is delicious. I would certainly make it again. I took to my church pot luck and they loved it.
I made this recipe exactly as is, except I didn’t have a green pepper on hand. However, I don’t that would have helped much. I was very excited about this recipe because I had both carrots and celery that needed to be used up, but it was awful. My partner and I couldn’t eat it. The carrots needed to be cooked much longer, and the tanginess was incredibly unappetizing.
Made a very similar recipe at least twice a summer and it is delicious! Our family calls it Zippy Carrots. Our recipe just doesn’t use celery.
A great salad!
I make this with whole baby carrots, and slice the green pepper and onions instead of chopping. Great accompaniment to BBQ
Loved this salad !! Will make again and again!
I have made a version of this recipe for decades. This time I was needing to use up uncooked ‘baby’ carrots. I just cooked the babies, used sweetener instead of sugar, used a TBS of prepared mustard and no vinegar. Best you ever made according to hubby.
Eh, this didn’t do it for us, sorry. one person liked it, but everyone else left it on the plate after one taste.
A great shortcut to this recipe, which I just made for the 4th is to use Catalina dressing.
So good!
Just like what Mom used to make when I was a kid. It is always better the next day or two after the flavors meld. Awesome sour addition to meal.
Delicious. I cook the carrots only 2 minutes, so they are tender/crisp. Sliced radishes are also good in this. I substitute an 8 oz. can of tomato sauce for the soup. The marinade makes a great salad dressing, too.
This is standard fare at our house. I don’t put celery in it but no reason to eliminate it except for personal preference. An 8 oz. can of tomato sauce works for a can of tomato soup substitution. I only use 1/4 cup of sugar and make up the difference with Splenda, otherwise I make it as presented here. We love this recipe.
I love this recipe! The first time I had it I was probably 10 years old. A friend of my parent’s had us over for dinner and this is the only thing I actually remember having that night. My mom got the recipe from her that night and we’ve had it ever since. Her recipe didn’t have celery in it but I’m sure it’s just as good. The only thing I wanted to add here is that when I make it I use 2 tablespoons of oil instead of 1/4 cup (you could probably omit it completely). Splenda works well in place of the sugar and I only use half a green bell pepper. You could even use more carrots, this makes a lot of juice for two pounds of carrots.
can use dorothy linch dressing instead
Pretty good. Sauce is almost same recipe I use to make French dressing. Think I will try that next time,,, only difference is adding 3 cloves of garlic and letting it sit for a day or two before you need it as this really brings out the flavour
add thre dashes of tobasco sauce
I had lost this recipe and I wanted to fix it for Easter Sunday. I was giving up hope. Thank you very much.