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 15minutes
Cook Time 12minutes
Marinate 1day
Total Time 1day27minutes
Servings 10people
Calories 180kcal
Author Jennifer @ Plowing Through Life
Ingredients
Carrot Salad
2poundscarrotspeeled, cooked and chunked
3stalkscelerysliced
1mediumoniondiced or sliced
1mangodiced
Pickle Vegetable Dressing
3/4cupsugar
2/3cupvinegar
1/3cupvegetable oil
1teaspoonsalt
1/2teaspooncelery salt
Instructions
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.
Notes
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.