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
Keyword Carrot and Celery Salad with Mango
Prep Time 15minutes
Cook Time 12minutes
Total Time 1day27minutes
Author Jennifer @ Plowing Through Life
2poundscarrotspeeled, cooked and chunked
1mediumoniondiced or sliced
Pickle Vegetable Dressing
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.