Marinated Carrot Salad Recipe

The ingredients in this Marinated Carrot Salad Recipe are few and that makes it easy to prepare. You can use store-bought Catalina dressing or make your own from the dressing recipe below.

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This recipe version of a Marinated Carrot Salad makes an exceptional side dish and is also perfect for picnics and barbecues. It is better made a few days in advance to allow for the vegetables to become properly marinated.

The reason for the "blanching" is to take some of the hardness out of the carrots - this is especially important for older people who may be wearing dentures.


• 8 cups (1920 ml) of mini carrot – blanched

• 1 green pepper – finely sliced

• 1 small red onion – finely sliced


• 1 cup (240 ml) sugar

• 2 teaspoons 10 ml) salt

• 1 pinch paprika

• 1/2 teaspoon (2.5 ml) chili powder

• 1/2 teaspoon (2.5 ml) celery seeds

• 1/2 teaspoon (2.5 ml) dry mustard

• Grated onions, to your taste

• 1/2 cup (120 ml) vinegar

• 2/3 cup (160 ml) ketchup

• 1 cup (240 ml) vegetable oil

Place all dressing recipe ingredients in a blender and mix well.

Recipe Yield: 2 cups of dressing


1. Combine all  carrot salad ingredients in a large bowl and mix together.

2. Prepare the Catalina dressing for the marinated carrot salad.

3. Combine the dressing with the ingredients.

4. Serve this recipe well chilled.

Recipe Yield: This Marinated Carrot Salad serves 8 – 10 as a side dish


This Marinated Carrot Salad is better the second day. The flavours have had a better chance to mingle and for the carrot pieces to become marinated.

Blanching the carrots also allow them to become marinated easier.

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