Marinated Carrots are the perfect holiday dinner time-saver because you can make these a day or two ahead.
Marinated Carrots is a simple, old-fashioned recipe that’s been on our family table for years. Both my mother and my mother-in-law made versions of this dish, and it quickly became a holiday staple—served cold alongside turkey, ham, or any heavy main course. Because it can be prepared in advance, it frees up the busy day-of prep and makes entertaining much easier. It also travels well, so it’s great for potlucks, picnics, and summer barbecues.
This dish may surprise some guests when served cold, but that contrast is part of its charm. The tangy, slightly sweet marinade brightens heavier foods and adds a refreshing element to any holiday plate. Best of all, once the carrots are cooked and mixed with the dressing, the salad improves after a few hours in the refrigerator as flavors meld together.
Marinated Carrots
Marinated Carrots
A perfect side for holiday dinners and gatherings. This salad keeps well in the refrigerator for up to a week, so make it a day or two ahead to save time and enjoy a stress-free meal day.
Ingredients
- 2–3 lbs raw carrots, peeled and chopped
- 1/2 large onion, cut into strips
- 1 green pepper, cut into chunks
- 10 oz can of tomato soup
- 1/2 cup oil
- 3/4 cup white sugar
- 1/2 cup white vinegar
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp mustard
- 1 tbsp ketchup
Instructions
1. Place the peeled and chopped carrots in a large saucepan and add enough water to cover them. Bring to a boil and cook until the carrots are nearly tender but still hold their shape (al dente).
2. Drain the carrots and transfer them to a large mixing bowl. Add the sliced onion and chopped green pepper to the bowl with the carrots.
3. In a separate bowl, whisk together the tomato soup, oil, white vinegar, sugar, salt, pepper, mustard, and ketchup until smooth and well combined.
4. Pour the dressing over the warm vegetables and toss gently to coat everything evenly. Cover the bowl and refrigerate overnight to allow the flavors to meld. Serve cold or at cool room temperature.
Nutrition Information
Yield: 10 | Serving Size: 1
Amount Per Serving: Calories: 290; Total Fat: 12g; Saturated Fat: 1g; Unsaturated Fat: 10g; Cholesterol: 0mg; Sodium: 499mg; Carbohydrates: 45g; Fiber: 8g; Sugar: 30g; Protein: 3g.
We traditionally serve these marinated carrots with turkey at holidays like Christmas, Easter, and Thanksgiving, but they are equally welcome at casual gatherings. Because the salad is served cold and feeds many, it’s a convenient choice for sharing at potlucks, family reunions, and outdoor events.
Preparing this side dish the day before takes a major task off your list and gives you more time for other preparations. Keep the marinated carrots refrigerated in a covered container for up to a week; the flavor deepens over time, so leftovers often taste better the next day.
Tips and variations:
- If you prefer a slightly softer texture, cook the carrots a little longer, but avoid overcooking so they don’t become mushy.
- Swap green pepper for red or yellow for a sweeter flavor and brighter color.
- Add a handful of chopped fresh parsley or dill before serving for a fresh herbal note.
- For a lower-sugar version, reduce the sugar slightly and balance with a touch more vinegar to taste.
Did you make this recipe? Please give it a star rating and leave a comment below to share your tweaks or serving ideas.
If you enjoy carrot dishes, try other favorites like balsamic honey glazed roasted carrots or a savory cauliflower-based side for variety at your next holiday table. Pin this side dish recipe for later and keep it in your make-ahead meal rotation.
