Marinated Carrot Salad Recipe

"Back in the good 'ole days" when we were completely unaware of the added chemicals and sugar levels in processed food, my mother used to make a version of this salad with a tin of Campbells tomato soup + brown sugar + white vinegar. Don't get me wrong, it tasted amazing and I asked for it often! ... and now I know better so here is my version - I hope Mom, and YOUR family approve! 

Marinated Carrot Salad


  • 1 kg Carrots 

  • 400g Green beans 

  • ½ med. Red onion 

  • ¼ Cup Favourite fresh herb (mint, dill, coriander, or basil) optional 


  • 2 med. Tomatoes, very ripe 

  • ⅓ Cup Sundried tomatoes 

  • 3 Tbsp Olive oil 

  • 3-4 Tbsp Lime juice (or lemon) 

  • 5 tsp Coconut sugar 

  • ½ Lg. clove Garlic (or 1 tsp minced) 

  • 1 ½ tsp Apple cider vinegar 

  • 1 tsp Salt 

  • ¼ tsp Pepper 

  • taste Chili, fresh or powdered 


  1. In a large saucepan, fill it ¼ full of water and get it on the boil while you prepare the carrots and beans. 

  2. Wash, peel if needed, and trim as little as possible off the ends of the carrots and beans. 

  3. Cut the beans into 3-4 equal lengths. Cut the carrots into matchsticks approximately 4-5cm long. 

  4. When the water reaches a boil, put the carrot sticks in. 

  5. In 3 minutes, add the green beans and continue to cook both veggies for a further 3 minutes - or until al dente. You should be able to put a fork into the carrots but have no risk of them breaking apart. 

  6. Drain the water away immediately and rinse with cold water to arrest the cooking process. 

  7. Halve the onion through the middle (not across the belly), lay one half flat on the cutting board and cut very thin wedges. 

  8. Roughly chop your chosen fresh herb (experiment with different ones if you're not sure which you prefer). 

  9. Make the dressing by putting all dressing ingredients into a blender and blending until smooth and creamy. 

  10. Toss all ingredients, including dressing, in a large mixing bowl. 

  11. Transfer to a well-sealing container so you can flip it upside down to re-coat the veggies in the sauce periodically. 

  12. Store in the fridge and consume within 4 days. It can be eaten straight away but is best if allowed to marinate for a few hours after making it. 


This salad goes wonderfully well at a picnic; along with other meal-salads; at a BBQ; with jacket potatoes; with sandwiches; or as a side or starter for nearly any dinner meal. I've even had it for breakfast with smashed avo on toast! 

The dressing can be used on ANY salad you wish. Don't feel limited to just this one. It could be described as a mix between Catalina and Thousand Island. Get creative and add some into Guacamole, cashew cheese, or salsa for a little something different. 

Marinated Carrot Salad