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30 mins

+ waiting
Marinated Carrot Salad Recipe

Marinated Carrot Salad

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again

Recipe by  

Marinated Carrot Salad takes a few minutes to prepare and needs to stand overnight but is perfect if you want something a bit different to add to your salads. You can make a full portion for six people even if you are unlikely to eat it all at once, since it will keep for two or three days if covered and kept in a fridge.

      Preparation Time: 15 Minutes + waiting

      Cooking Time: 15 Minutes

Ingredients for Marinated Carrot Salad

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
1 clove
¼ pint
¼ pint
white wine
¼ pint
wine vinegar
1 teaspoon
1 teaspoon
1 sprig
1 sprig
bay leaf
Cayenne pepper
¼ pint
olive oil
1½ lb
young carrots
2 teaspoons
French or Dijon Mustard


How to Cook Marinated Carrot Salad

  1. Peel and crush (mince) the garlic. Make the marinade first by putting all the ingredients into a pan and bringing to the boil. Scrape the carrots, remove the 'top and tails' then cut them into quarters lengthways. Add these to the marinade and cook gently for 15 minutes or until the carrots are just tender. Remove from the heat and allow to cool a little.
  2. Using a sieve (strainer), strain the mixture to separate the carrots from the liquid (reserve the liquid!). Place the carrots in a deep serving dish and discard all remaining solid ingredients. Stir the mustard into the reserved liquid and pour this over the carrots. Leave the whole dish in the fridge overnight to marinate. Remove the carrots and serve with a cold platter of meats.

If your carrots are 'intact' (with the leaves) trim the root and leaves from the carrot but leave ½" (1cm) of leaf stalk attached. The carrots will look nicer when served.
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Reviews of Marinated Carrot Salad

Rating 5 out of 5 - Many cooks will make this recipe again August 04 2014
This is a perfect salad to take to a "carry in". I have made this numerous time for family gatherings too. There is nothing to worry about if it is a hot day. I've had many requests for the recipe so I know I'm not the only one who thinks it is keeper.
(1 review)
Rating 5 out of 5 - Many cooks will make this recipe again April 10 2014
I love this salad. I make it just as written. The sauce is meant to be a marinade, of course, not a dressing! I serve it with a slotted spoon and it's the perfect addition to a summer barbeque. Love this type of salad ... you can make a little or make a lot - depending on what the need is for. It's refreshing for summer get togethers.
(1 review)

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