Marinated Carrot Salad for the Fridge

root veg at Union Square

On Saturday, I drove up to New York and spent a few hours at the Union Square Greenmarket, trying to look like a friendly and helpful canning expert. I talked to a lot of people, emptied three pints of jam in samples, and sold 11 books (I had higher hopes for such a highly trafficked market, but the sun was brutal and people kept moving).

Still, I think that the trip was worth it, for the people I talked to and for the fact that the stall I was positioned next to had the most gorgeous array of root vegetables I’d seen in a long time. I must have watched at least 100 people stop to take pictures of those heaps of carrots and beets (they weren’t so interested in the celery).

marinated carrots

Standing in proximity, I started thinking about how much I rely on carrots in my daily cooking. On nights when dinnertime inspiration is low, I turn them into a pureed soup (my favorite is the recipe with toasted almonds that’s in the original Moosewood Cookbook). When I need an easy side, I cut them into sticks and roast them in olive oil. Snacks around my apartment almost always involve a sliced carrot and a tub of hummus.

And at those times when I want something that I can make ahead and keep in the fridge for those moments when hunger strikes, I blanch them lightly and toss them with a quick vinaigrette. It’s a bit like the pickled carrots you’ll find at falafel joints. I originally wrote this recipe for Serious Eats, during my phase as their In a Pickle contributor. Still, it’s a good one and worthy of another moment in the sun.

Marinated Carrot Salad for the Fridge


  • 1 1/2 pounds carrots
  • 1/4 cup olive oil
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons chopped mint
  • 1 small clove garlic, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper


  1. Peel carrots and slice them into thick rounds. Simmer in a pot of salted water until just tender.
  2. While carrots cook, whisk together olive oil, vinegar, mint, garlic, salt and pepper.
  3. When carrots are fork tender, drain them.
  4. Toss warm carrots together with vinaigrette and let them sit until carrots are cool.
  5. Place carrots in refrigerator and let them marinate for at least 1 hour before serving. They can be kept in the refrigerator for up to 5 days.

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9 Responses to Marinated Carrot Salad for the Fridge

  1. 1
    sillygirl says:

    After visiting in France I make the french version and available in most of their grocery stores – carrots rapide – and it keeps well if you can save some!

  2. 2
    Jennifer says:

    Link to the Serious Eats recipe, pretty please?

  3. 3
  4. 4
    Marisa says:

    Oops, I just added the recipe here as well! I’d added it when I first wrote the post, but for some reason it didn’t save!

  5. 5
    Adrienne says:

    That carrot soup is my all time favorite thing to do with a surplus of carrots! mmmm…toasted almonds and carrots. What a pairing.

  6. 6
    llp says:

    I love this recipe. I have been making this since the post on Serious Eats, and my kids LOVE it.

  7. 7

    I stumbled onto this one just as I was trying to figure out what to take to a BBQ this afternoon, and I can’t keep my fingers out of the bowl as I wait for it to cool! Thank you!

  8. 8
    Lindsay says:

    I love carrots and am always on the lookout for great (and easy) carrot recipes! I’ll give this one a try!

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