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Sweet carrot and celery salad in a bowl

Carrot and Celery Salad with Mango

Crunchy celery, soft mango and firm carrots that have been lightly cooked combine to make a lightly sweet vegetable salad with a bit of tang.
Course Salad, Side Dish
Cuisine American
Keyword Carrot and Celery Salad with Mango
Prep Time 15 minutes
Cook Time 12 minutes
Marinate 1 day
Total Time 1 day 27 minutes
Servings 10 people
Calories 180kcal
Author Jennifer @ Plowing Through Life


Carrot Salad

  • 2 pounds carrots peeled, cooked and chunked
  • 3 stalks celery sliced
  • 1 medium onion diced or sliced
  • 1 mango diced

Pickle Vegetable Dressing

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


  • Cook carrots until they begin to soften, should still be mostly firm. Cut into chunks or 1/2" slices.
  • Cut remaining vegetables as you like. Mix vegetables together.
  • Combine dressing ingredients. Marinate vegetables in dressing for 24 hours before serving.


  • Peel whole carrots with a carrot peeler and place in boiling water for 10 - 12 minutes until they begin to become tender.
  • Baby carrots can be used, but I find they can take a little longer to cut up in uniform pieces.
  • Drain carrots in a strainer once they reach desired doneness and run under cold water to help stop cooking.
  • Cut, chop, slice into bite-sized pieces that are a shape you enjoy.
  • We prefer smaller pieces so that more flavors can mix in every bite.
  • Onions can be sliced or diced. Onion lovers are more likely to enjoy a slice which will be more in every bite than finely chopped or diced pieces of onions that will blend in more with the other veggies
  • Marinate veggies in a thin layer in a wide container as opposed to a tall container to allow maximum contact of vegetables to dressing. Marinate for at least 24 hours for the dressing to really soak in.


Calories: 180kcal | Carbohydrates: 28g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Sodium: 422mg | Potassium: 372mg | Fiber: 3g | Sugar: 23g | Vitamin A: 15433IU | Vitamin C: 14mg | Calcium: 41mg | Iron: 1mg