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Sweet & Sour Carrot Salad

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Sweet and Sour Carrot Salad

Gets better the more days it sits. :)

 

Yield

8 servings

Prep

20 min

Cook

10 min

Ready

1 days
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 pounds carrots
peeled, sliced
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1 each onions
chopped
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1 each green bell peppers
chopped
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1 each tomato soup
can
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½ cup sugar
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cup vegetable oil
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½ cup vinegar
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2 teaspoon worcestershire sauce
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1 teaspoon dry mustard
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½ teaspoon salt
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½ teaspoon black pepper
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Ingredients

Amount Measure Ingredient Features
907.2 g carrots
peeled, sliced
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1 each onions
chopped
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1 each green bell peppers
chopped
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1 each tomato soup
can
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118 ml sugar
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158 ml vegetable oil
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118 ml vinegar
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1E+1 ml worcestershire sauce
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5 ml dry mustard
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2.5 ml salt
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2.5 ml black pepper
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Directions

Peel, chop and cook carrots for about 10 minutes.

Cool and add chopped onion and green pepper.

In blender combine remaining ingredients well.

Pour over the salad and refridgerate overnight.



* not incl. in nutrient facts Arrow up button

Comments


Rob

What can I substitute sugar for in this recipe

 

 

Nutrition Facts

Serving Size 190g (6.7 oz)
Amount per Serving
Calories 26962% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 241mg 10%
Total Carbohydrate 9g 9%
Dietary Fiber 4g 15%
Sugars g
Protein 3g
Vitamin A 383% Vitamin C 33%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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