Pickled Carrot Salad

Taste of Home

Ready in: 20 minutes
Prep Time: 20 minutes
Servings: 4
Vegetarian
Vegan
Gluten Free
Dairy Free

Ingredients

  • 1 pound carrots, julienned
    Produce
  • 2 garlic cloves, minced
    Produce
  • 1/2 teaspoon ground mustard
    Spices and Seasonings
  • 2 teaspoons dried oregano
    Produce;Spices and Seasonings
  • 1/2 teaspoon pepper
    Spices and Seasonings
  • 1 teaspoon salt
    Spices and Seasonings
  • 1 tablespoon sugar
    Baking
  • 1/2 cup vegetable oil
    Oil, Vinegar, Salad Dressing
  • 1/3 cup water
    Beverages
  • 1/2 cup white vinegar
    Oil, Vinegar, Salad Dressing

Steps

  • Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender; drain
  • Transfer to a serving dish. In a jar with a tight-fitting lid, combine remaining ingredients; shake well.
  • Pour over carrots; toss to coat. Cover and refrigerate for several hours or overnight.
  • Serve with a slotted spoon.

Nutrition

  • Calories: 305.52  cal  (15.28%)
  • Fat: 27.67  g  (42.57%)
  • Saturated Fat: 22.28  g  (139.23%)
  • Carbohydrates: 15.29  g  (5.1%)
  • Sugar: 8.46  g  (9.4%)
  • Cholesterol: 0.0  mg  (0.0%)
  • Sodium: 661.91  mg  (28.78%)
  • Protein: 1.33  g  (2.66%)
  • Vitamin A: 18962.86  IU  (379.26%)
  • Vitamin K: 28.36  µg  (27.01%)
  • Fiber: 3.73  g  (14.9%)
  • Manganese: 0.29  mg  (14.71%)
  • Vitamin E: 1.99  mg  (13.24%)
  • Potassium: 387.47  mg  (11.07%)
  • Vitamin B6: 0.19  mg  (9.36%)
  • Vitamin C: 7.2  mg  (8.73%)
  • Folate: 24.41  µg  (6.1%)
  • Calcium: 60.81  mg  (6.08%)
  • Vitamin B3: 1.19  mg  (5.93%)
  • Vitamin B1: 0.08  mg  (5.46%)
  • Phosphorus: 47.2  mg  (4.72%)
  • Magnesium: 18.58  mg  (4.64%)
  • Iron: 0.8  mg  (4.43%)
  • Vitamin B2: 0.07  mg  (4.37%)
  • Copper: 0.07  mg  (3.63%)
  • Vitamin B5: 0.33  mg  (3.33%)
  • Zinc: 0.34  mg  (2.28%)
  • Selenium: 1.08  µg  (1.55%)

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