Go Back
–+ servings
Overhead view of shredded carrot salad in a bowl with celery nestled in.
Print

Carrot Salad

Served cold, this old fashioned Carrot Salad with Celery is a refreshing side dish that is perfect for parties, potlucks and summer cookouts!
Course Salad, Side Dish
Cuisine American
Keyword Carrot and Celery Salad, Carrot Salad, Raw Carrot Salad
Prep Time 15 minutes
Cook Time 12 minutes
Marinate 1 day
Total Time 1 day 27 minutes
Servings 16 servings
Calories 103kcal
Author Jennifer Osterholt

Ingredients

Carrot Salad

  • 32 ounces shredded carrots
  • 3 ribs celery sliced
  • 1 medium onion diced or sliced
  • 1 green pepper diced

Pickle Vegetable Dressing

  • 3/4 cup sugar
  • 2/3 cup white vinegar
  • 1/3 cup vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon celery salt

Instructions

  • Slice celery into thin pieces, chop onion and green pepper.
    3 ribs celery, 1 medium onion, 1 green pepper
  • Mix vegetables together.
    32 ounces shredded carrots
  • Combine dressing ingredients. Marinate vegetables in dressing in a sealed container in the refrigerator for 24 hours before serving.
    3/4 cup sugar, 2/3 cup white vinegar, 1/3 cup vegetable oil, 1 teaspoon salt, 1/2 teaspoon celery salt

Nutrition

Calories: 103kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 269mg | Potassium: 177mg | Fiber: 2g | Sugar: 13g | Vitamin A: 7880IU | Vitamin C: 8mg | Calcium: 24mg | Iron: 1mg