Aunt Dorothy's Marinated Carrot Salad


  • 2 pounds carrots, peeled and sliced into rounds
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 cup white sugar
  • 1 cup vegetable oil
  • 3/4 cup white vinegar
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon mustard powder
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1 large onion, chopped


This Has Been A Family Favorite For Years. The Key To This Recipe Is Not Overcooking The Carrots And Allowing The Entire Salad To Marinate For At Least 12 Hours. For A Spectacular Presentation When Serving, Garnish The Top With Rings Of Each Color Of Bell

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