Betty's Favorite Carrot Salad

Bettyskitchen's picture

Jul. 31, 2014

Betty demonstrates how to make Favorite Carrot Salad. This is a side dish that can accompany almost any entree. It's healthy, too!


Carrot 1 Pound , peeled and sliced diagonally
Chopped celery 1 Cup (16 tbs)
Chopped green pepper 1/2 Cup (8 tbs)
Onion 1 Medium , sliced thinly in half
Celery seeds 1 Teaspoon
Sugar 1/2 Cup (8 tbs)
White vinegar 1/2 Cup (8 tbs)
Water 1/2 Cup (8 tbs)
Vegetable oil 1/3 Cup (5.33 tbs)



1. In a large bowl, place carrots and cover with plastic wrap. Place the bowl in microwave and cook on HIGH for 5 minutes or until crisp-tender. Drain off any water that has settled and set aside.

2. Add celery, green pepper, and onion to carrots. Toss lightly and set aside.

3. In a saucepan, combine celery seeds, sugar, vinegar, water, and vegetable oil. Place the pan on heat and bring to a boil, stirring continually.

4. Pour sugar vinegar mixture over vegetables. Toss lightly. Cover with plastic wrap and chill 8 hours or overnight.



5. Before serving, use a slotted spoon to transfer vegetables to serving bowl, saving the marinade to pour over any leftover vegetables.



6. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 225Calories from Fat 112

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 68 mg2.83%

Total Carbohydrates 29 g9.7%

Dietary Fiber 3 g12%

Sugars 22 g

Protein 1 g2%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet