Recipe Salads

Marinated Carrot Salad

I know I have a good recipe when the page the recipe is on is full of stains from reading the recipe as I make it. This is part of a trio of salads I make when throwing a cookout or attending a cookout. This carrot salad disappears when put on the table in short order and I’ve never had to bring any home with me or put away as leftovers.

 

 

5 from 1 reviews
Marinated Carrot Salad
Author: 
Recipe type: Salad
Cuisine: Cajun/Creole
 
Full of flavor and gives you another way to look at carrots. Best made the day before you intend to serve.
Ingredients
Cook Carrots
  • ⅓ cup of brown sugar
  • 1 Tbsp salt
  • 2 lbs of carrots sliced into thin rounds
Salad Dressing
  • 1½ cups of tomato juice (I use V8)
  • 1½ cups tarragon flavored vinegar. (I make my own)
  • ¾ cup of brown sugar
  • 1 Tbsp of Creole mustard
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 tsp of dried tarragon or 2 Tbsp of finely chopped fresh tarragon (fresh is better)
  • ¾ cup extra virgin olive oil
Final Assembly
  • 2 medium green bell peppers sliced very thjin
  • 2 medium red bell peppers sliced very thin
  • 2 medium red onions halved and sliced very thin
Instructions
Cook Carrots
  1. In a heavy 8 quart stockpot combine 4 quarts of water with the 2 tbs sugar and 1Tbsp of salt and bring to a rolling boil.
  2. Add the carrots
  3. Cook until the carrots are tender/crisp about 10 minutes.
  4. Drain carrots and place into a bowl of ice water and allow to cool completely. Drain and set aside.
Salad Dressing
  1. In a 2 quart bowl whisk the tomato juice, vinegar, sugar, mustard, salt, pepper and tarragon until well combined.
  2. Add oil while whisking continuously until emulsified.
Final Assembly
  1. Toss drained carrots, peppers and onions into a serving bowl
  2. Pour dressing over the salad tossing gently to combine.
  3. Refrigerate overnight to allow flavors to meld fully

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