Tangy Carrot Salad Recipe

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Tangy Carrot Salad
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  1. Combine sliced carrots and diced carrots in a large pot. Pour enough water into pot to just cover the carrots; bring to a boil and cook until tender, about 8 minutes. Drain water completely from carrots. Transfer drained carrots to a large bowl.
  2. Gently toss Spanish onion and green bell pepper together with carrots.
  3. Whisk tomato soup, white vinegar, vegetable oil, sugar, mustard, and salt together in a bowl until the oil is completely integrated.
  4. Drizzle tomato soup mixture over carrot mixture; gently toss to coat entirely.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 199.47 Kcal (835 kJ)
Calories from fat 122.85 Kcal
% Daily Value*
Total Fat 13.65g 21%
Sodium 255.22mg 11%
Potassium 447.23mg 10%
Total Carbs 19.05g 6%
Sugars 12.1g 48%
Dietary Fiber 4.08g 16%
Protein 1.34g 3%
Vitamin C 23mg 38%
Vitamin A 1.7mg 55%
Iron 6.3mg 35%
Calcium 45.3mg 5%
Amount Per 100 g
Calories 103.93 Kcal (435 kJ)
Calories from fat 64.01 Kcal
% Daily Value*
Total Fat 7.11g 21%
Sodium 132.97mg 11%
Potassium 233.02mg 10%
Total Carbs 9.93g 6%
Sugars 6.3g 48%
Dietary Fiber 2.13g 16%
Protein 0.7g 3%
Vitamin C 12mg 38%
Vitamin A 0.9mg 55%
Iron 3.3mg 35%
Calcium 23.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.3
  • 5

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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